Carrot Cake Cupcakes with Cream Cheese Icing
makes 12 cupcakes
heat oven to 350
ingredients:
combine:
1 cup all purpose flour
1 cup sugar
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
whisk together then add to dry ingredients:
1/2 cup vegetable oil
1/4 cup butter (melted)
1 t. vanilla
2 eggs
fold in:
1 1/2 cup grated carrots
1/2 cup canned crushed/drained pineapple
pour into lined cupcake papers (3/4 full)
bake for 25- 30 minutes until toothpick comes out clean
cool
Cream cheese frosting:
8 oz cream cheese
1/2 cup butter (1 stick)
1 t. vanilla
4 cups of confectioners sugar
2 tablespoons of milk (use more if needed)
blend together in mixer
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