In-The-Garden Carrot Cupcakes
Serves
Makes about 2-1/2 dozen cupcakes
Notes, Tips & Suggestions
*Do not use pre-shredded carrots.
Wilton Products:
- Pastel Silicone Baking Cups
- Decorating Tip 233
- Leaf Green Icing Colors
- Cookie Sheet
- Cooling Grid
- White Canned Decorator Icing
- Colorful Egg Mix Sprinkles
- Bunnies & Chicks Fun Pix
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 4 eggs
- 1 cup vegetable oil
- 4 cups freshly shredded carrots* (approximately 1 lb.)
- 2/3 cup chopped nuts
- White decorator icing
- Leaf green icing color
- Colorful egg mix sprinkles
- Bunnies & Chicks Fun Pix®
Preparation
- Preheat oven to 350°F. Spray pastel silicone baking cups with vegetable pan spray. Place cups on cookie sheet for support or line standard muffin pan with baking cups.
- In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling grid.
- Tint icing green. Decorate cupcakes with icing using tip #233 pull-out "grass." Add sprinkles and fun pix to each.
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