Wednesday, January 4, 2012
Carrot Cake Cupcakes Recipe
Easy to follow recipe for Carrot Cake Cupcakes with Vanilla Butter Nut Frosting.
YOU WILL NEED:
For the Cake:
Carrot Cake Box Mix
- For best results, substitute applesauce for oil.
For the Frosting
1/2 stick (or 1/2 cup) Shortening
1 lb (or 4 cups) powdered sugar
1 tsp Vanilla Butter & Nut Extract (available at Fry's Food & Drug Stores)
1/2 cup butter or margarine, softened
Serves: 1 batch (20-24) cupcakes
1. Pre-heat oven to 340 degrees (or 10 degrees less than what it says on the cake box mix). This little tip works wonders. Place baking cups in cupcake trays.
2. Mix the cake mix, eggs and applesauce for several minutes until batter is rich and creamy.
3. Use an ice cream scooper to scoop in even and equal amounts of batter into each baking cup.
4. Bake for 18-22 minutes.
While the cupcakes are baking, you can begin making the frosting:
5. Using a mixer, beat the shortening and the softened butter or margarine until creamy.
6. Add Vanilla Butter & Nut extract.
7. Slowly begin to add the powdered sugar into the mix, cup by cup. Continue mixing until the frosting is thick and creamy.
8. If you feel it is still too thick, you may add a tablespoon of milk to your preference.
For the Garnish:
Lay out 1 cup of walnuts (chopped or whole, your choice) onto a plate.
Using Wilton Candy Melts or regular Chocolate Chips, melt in microwave for 30-45 seconds.
Drizzle melted chocolate on top of walnuts. Let cool.
After frosting cupcake, sprinkle cinnamon on top. Garnish with chocolate drizzled walnuts.
Labels:
Carrot Cake,
Cupcakes
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