Carrot Cupcakes w/Cream Cheese Icing
Source of Recipe
Corner Sweet Shoppe
List of Ingredients
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar
Recipe
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line
with paper liners. In a bowl, combine sugar, vegetable oil, orange
juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour;
mix. Stir in carrots, walnuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted
in centers comes out clean, 25 minutes. Let cool completely before
frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners'
sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until
smooth.
Frost cupcakes, and garnish with shredded coconut.
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