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Holiday Treats
In-The-Garden Carrot Cupcakes

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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
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  • 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®

    1. 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.
    2. 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.
    3. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling grid.
    4. Tint icing green. Decorate cupcakes with icing using tip #233 pull-out "grass." Add sprinkles and fun pix to each.

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