Martha's Carrot Cupcakes With Cream Cheese Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Adapted from . If macadamia oil is not available, substitute vegetable oil. Ingredients:
1 cup sugar |
1/3 cup macadamia nut oil |
2 tablespoons orange juice |
1/2 teaspoon vanilla extract |
2 large eggs |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
3/4 cup flour, plus |
2 tablespoons flour |
1 1/2 cups carrots, shredded |
8 ounces cream cheese, room temperature |
3/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
orange zest, to garnish |
Directions:
1. Preheat oven to 180°C.
2. Line a standard 12-cup muffin tin with paper cups.
3. In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
4. Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
5. Add flour; mix. Stir in carrots.
6. Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
7. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
8. Allow cupcakes to cool completely before frosting.
9. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
10. Whisk until smooth.
11. Frost cupcakes, and garnish with orange zest.
|
|