Vanilla and Carrot Easter Cupcakes
Chef Maria Cummins
unbleached organic all purpose flour
spooned & leveled
packed palm sugar
coarsely chopped pecans or walnuts
coarsely grated, about 1 1/2 cups
pure vanilla extract
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flour, palm sugar, baking powder, cinnamon, and salt. Mix in nuts.
In another bowl, combine the carrots, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not over mix).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
In a medium bowl, with an electric mixer, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.
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