Description

I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

When searching in the categories below, don't forget to click on "older posts" at the bottom right of the screen after scrolling through them to see more recipes in that category.

*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Thursday, June 24, 2010

Carrot Cupcakes


25 minutes. Makes 18 cupcakes.













1½ c flour
1 c sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 large egg
1 egg white (double recipe uses 1 egg white)
¼ c oil
1 tsp vanilla
½ c (8oz can) crushed pineapple in its own juice
1 c coarsely shredded carrots (about 2 medium)
¼ c applesauce
Heat oven to 350°. In a large bowl, whisk together the dry ingredients. Make a well in the center of the mixture and drop in the eggs, egg white, oil, and vanilla. Drain pineapple juice over the bowl. Reserve the pineapple. Beat at medium speed until blended, about 1½ min. With a spoon, stir in the crushed pineapple, shredded carrots, and applesauce. Then spoon the batter into paper bake cups set in muffin tins. Bake until a toothpick stuck in the center of a cupcake comes out clean, about 22 min (or 17 minutes for mini muffins). Remove the tins from the oven and cool on a wire rack for 2 min. Serve warm.

No comments:

Post a Comment