CARROT CUPCAKES---Carrot cupcakes with cream cheese frosting, nuts around bottoms of cupcakes and carrots flowers on top of them.
MAKES 24 CUPCAKES.
1 1/2 cups chopped toasted pecans
3 cups shredded carrots
2 oranges, zested, juiced
1 box yellow cake mix
1 tbs cinnamon
2 cans 16 oz each cream cheese frosting
Candied carrot rosettes, optional
Heat oven to 350 degrees. Line 24 cupcake wells with liners. Prepare cake mix as package directs, substituting orange juice for water. Stir 1 tbs orange zest, carrots and cinnamon. Divide batter among liners. Bake 18 min. or until done. Let cool. Remove liners, invert cakes, coat with frosting, press pecans onto bottom edges of cupcakes. Using pastry bag, fitted with star tip, pipe decorative swirl onto cupcakes with remaining frosting. Garnish with candied carrot flowers, then SERVE...
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