Thursday, August 12, 2010

Applesauce Carrot Cupcakes

I was asked to make a dozen cupcakes everyday this week for the teachers of a local Vacation Bible School. Unfortunately I was unable to due to work and time constraints, but I did promise to make carrot cupcakes for my friend to do with as she pleases: teachers, parents of the kids attending VBS, or whatever. I really enjoyed making the first carrot cupcakes, but this recipe had to be different! And it was! This recipe was fun and tasty! Nothing I had to do different with this recipe, everything went great! I found the recipe for the cupcakes here, and the frosting is from my own personal collection of frosting recipes, found here.

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 32 cupcakes

3/4 C butter, at room temperature
1 C granulated sugar
1 1/2 C firmly packed dark brown sugar
2 eggs
2 1/4 C applesauce **
3/4 C shredded raw carrots
3 C all-purpose flour
1 1/2 C whole wheat flour
1 tbsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp allspice
1 1/2 C chopped walnuts
1 1/2 C raisins
** I used original applesauce, instead of unsweetened or cinnamon.

1. Preheat oven to 350°.
2. Peel the carrots and chop of the ends.
3. Shred the carrots with a food processor
4. Beat the butter and sugar together.
5. Add the brown sugar.
6. Add the eggs.
7. Combine the dry ingredients in a medium bowl and set aside.
8. Combine the applesauce and carrots and set aside.
9. On a low speed, continue beating the sugar mixture and add the flour mixture and applesauce mixture alternating, beginning and ending with the flour mixture.
10. Fold in the walnuts and raisins.
11. Line a cupcake tin with cupcake liners.
12. Fill the cupcake liners to about 1/2 inch from the top.
13. Bake the cupcakes for 20-25 minutes, until an inserted toothpick comes out clean.
14. Let the cupcakes cool before frosting.

For the frosting, I used the Original Cream Cheese Frosting recipe and added 6 tbsp of spiced rum.

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