hello! and mini carrot cupcakes

Name: Hello! and Mini Carrot Cupcakes
Prep time: 20 min
Cook time: 25 min
Yield: 48
Ingredients: 1 cup(s) granulated sugar; 1/2 teaspoon(s) cinnamon, ground; 1/3 cup(s) oil, canola or vegetable; 1/2 teaspoon(s) pumpkin pie spices; 2 teaspoon(s) freshly grated orange zest; 1/2 teaspoon(s) salt; 2 teaspoon(s) vanilla; 1 1/2 cup(s) shredded carrots; 2 large eggs; 1/2 cup(s) dried cranberries; 3/4 cup(s) plus 2 tablespoons all-purpose flour; 1/4 cup(s) shredded coconut plus more for decoration; 1 teaspoon(s) baking powder; 3/4 cup(s) confectioners' sugar; 1/2 teaspoon(s) baking soda; 8 ounce(s) cream cheese, softened

(1 RATING)

28 Pinches

Linda Gam

Updated on Aug 17, 2013

I just wanted to say Hello! I was having a little trouble signing on, mainly because I couldn't read my own handwriting for my password - but finally figured it out. I am happy to be here. My family is now teeny tiny, just two of us, so am always looking on the internet for fun recipes, I can easily resize to a smaller quantity and/or freeze. I will post some of them here and hope you like them. Linda

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prep time 20 Min

cook time 25 Min

method ---

yield 48 serving(s)

Ingredients

1 cup granulated sugar
1/2 teaspoon cinnamon, ground
1/3 cup oil, canola or vegetable
1/2 teaspoon pumpkin pie spices
2 teaspoons freshly grated orange zest
1/2 teaspoon salt
2 teaspoons vanilla
1 1/2 cups shredded carrots
2 large eggs
1/2 cup dried cranberries
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup shredded coconut plus more for decoration
1 teaspoon baking powder
3/4 cup confectioners' sugar
1/2 teaspoon baking soda
8 ounces cream cheese, softened

How To Make hello! and mini carrot cupcakes

Step 1

Preheat oven to 350 degrees F. Line two 24-cup mini-muffin pans with paper mini-muffin liners.

Step 2

In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.
Step 3

In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt, then stir into the wet ingredients until just blended. Fold in the carrots, dried cranberries and coconut.
Step 4

Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center.
Step 5

Place on racks to cool.
Step 6

Source: http://www.ivillage.com/mini-carrot-cupcakes/3-r-70379
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