Sunday, November 10, 2013

Carrot Cupcakes

Yields 3 dozen
3 Cups flour, all-purpose sifted
2 1/2 Cups sugar, white 
1 Tbls baking soda 
1 Tbls cinnamon, ground 
1 tsp salt 
4 Each egg, whole 
1 1/2 Cup oil, vegetable 
1 tsp extract, vanilla 
2 Cups carrots shredded
1 Cup applesauce 

Preheat oven to 325 degrees. \In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon, and salt. In small bowl, with a fork, beat eggs slightly; stir in oil and vanilla. Using your hands, stir egg mixture, carrots, walnuts, and applesauce into flour until flour is just moistened. Spoon batter into pan, spreading evenly. 

Prepare cupcake pans with liners.  Scoop batter into liners until 2/3 full.  Bake for 26 minutes or until toothpick inserted in the middle comes out clean.

Remove from oven and cool completely before attempting to frost.

Cream Cheese Frosting
1 Pound cheese, cream regular softened
1 Cup Crisco, butter-flavored sticks softened
1 Tbls extract, vanilla 
4 Cups sugar, powdered sifted 

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.  Refrigerate for 1 hour before frosting.