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Monday, June 13, 2016



1/2 cup walnuts [56 g]
1 1/2 cups flour [312 g]
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup brown sugar [110 g]
1/4 cup sugar [50 g]
2 eggs
1/2 cup oil [100 g]
2 tbs orange juice
1/2 pound carrots, peeled, grated [250 g]
1/2 cup raisins [75 g]
1/4 cup dried apricots, chopped

8 oz pkg cream cheese [224 g]
1/2 cup sour cream [112 g]
1/2 cup powdered sugar [58 g]
2 tbs honey [42 g]

Orange, green gel paste food color

Heat oven to 425 degrees. Line cups of a 12 cup muffin tin with paper liners. Spread walnuts on a baking sheet, toast until lightly golden 7 min. Transfer to a cutting board, chop. Reduce heat to 325 degrees. In a bowl, whisk together flour, baking powder, baking soda, pie spice, and salt. *In a bowl, whisk together sugars, eggs, oil, and orange juice. Add flour mixture to eggs, mix. Fold in carrots, raisins, apricots, and walnuts. Divide batter among muffin cups. Bake until done 25 min. Let cupcakes cool in pan 10 min. MAKE FROSTING---Beat cream cheese and sour cream to combine. Add powdered sugar and honey, beat until smooth. Chill 45 min. Spread frosting on cupcakes.

FOR CARROT DECORATIONS---Tint some of the frosting orange and some green, place in plastic bags, snip off a corner, pipe carrots and tops on cupcakes. SERVE & ENJOY...

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