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  Carrot Applesauce Cupcakes

2 cups all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 cup unsweetened applesauce
2 eggs
1/2 cup oil
1 cup shredded carrots

1 cup chopped nuts (pecans, walnut, hazelnuts, or almonds)
For Lemon Cream Cheese Frosting:
4 oz. cream cheese, softened
1 lemon, zested and juiced
1 to 1-1/2 cups confectioners’ sugar (depending on size of lemon)

   Here’s an easier, less-rich version of the famous carrot cake. This recipe uses the muffin method of mixing, combining the mixed dry and liquid ingredients just until moistened. If a spicy carrot cake is your favorite, just stir 1 teaspoon of ground cinnamon and 1/4 teaspoon ground nutmeg in with the dry ingredients.

   Preheat oven to 350°F. Spray large or medium muffin tins or line with paper bake cups. In large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda. In medium bowl, beat applesauce, eggs, and oil until blended. Stir in carrots and nuts. Pour liquid ingredients into dry ingredients and stir just until completely moistened, no more than 25 strokes. Fill muffin tins or paper bake cups 2/3 full. Bake until top springs back when lightly touched and thin metal or wood skewer comes out clean, about 30 minutes. Turn out and cool, top side up, on wire rack. When completely cooled, frost with Lemon Cream Cheese Frosting. Makes 10 large or 16 medium cupcakes.

   Lemon Cream Cheese Frosting: In medium mixing bowl, beat together cream cheese, lemon peel and juice and confectioners’ sugar until smooth.

 


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