Apple Carrot Cupcake Recipe
a.. 2 cups all purpose flour
b.. 1 1/2 cups sugar
c.. 2 teaspoons baking soda
d.. 1 1/2 teaspoons baking powder
e.. 1 1/2 teaspoons cinnamon
f.. 1/4 teaspoon ground cloves
g.. 1/4 teaspoon ground nutmeg
h.. 2 teaspoons unsweetened cocoa powder
i.. 1/8 teaspoon freshly ground black pepper
j.. 1/4 teaspoon salt
k.. 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
l.. 4 large eggs, lightly beaten
m.. 1 1/2 cups packed coarsely grated carrots (about 3 medium)
n.. 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith
(about 2 medium)
o.. 1 cup coarsely chopped pecans (or walnuts)
a.. 5 ounce fresh, mild chèvre (goat cheese), at room temperature
b.. 4 ounces cream cheese, at room temperature
c.. 1 Tbsp unsalted butter, at room temperature
d.. 1/2 teaspoon vanilla extract
e.. 1 cups powdered sugar
Method
1 Preheat oven to 350° and place rack in the center of the oven.
2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder,
spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs.
Stir in carrots, apples, and pecans.
3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into
the cupcake paper cups, three-quarters of the way to the top. Bake
approximately 20 minutes, or until a toothpick inserted in the middle comes out
clean. Let cool completely before frosting.
4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy,
about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.
Yield: Makes 24 to 28 cupcakes.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
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