Carrot cupcakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots; grated |
| 1½ | cup | Sugar |
| 1 | cup | Oil |
| 3 | Eggs | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Mace |
| 2 | tablespoons | Orange Marmalade |
| 2 | tablespoons | Crushed Pineapple |
| ½ | cup | Chopped Walnuts |
| ½ | cup | Shredded Coconut Meat |
| ½ | Recipe Your Favorite Frosting | |
Directions
Oven 350°
Preheat oven. Line wach cup of a standard muffin pan with strips of baking parchment or muffin liners.
Combine carrots, sugar, oil and eggs. Set aside.
Sift together the flour, baking powder, soda, saalt cinnamon, nutmeg and mace. Gradually add the dry mixture to the carrot mixture. Fold in the marmalade, pineapple, nuts and coconut. Spoon batter into prepared muffin pans. Bake in oven for 30 to 35 minutes, until done. Cool, then frost.
Makes 12 6 oz. cupcakes. Each serving 566 cal.
Palm Beach Post--2/26/98 billspa@...
Formatted with TXTOMC
Recipe by: Linda Fisher "The Muffin Lady" Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 29, 1998