Delectable Carrot Cupcakes

Delectable Carrot Cupcakes Ellie Kreiger I have loved cupcakes since I was a little kid and now they’re like the hottest thing around so I thought why not make carrot cupcakes with cream cheese frosting starting with grating some carrots here 2 whole carrots. I just need about a 1-1/2 cup and the first ingredients is healthier already ¼ cup of canola oil and I’m going to use that to replace what would be butter in most cupcake recipes. Canola oil is healthy fat and that’s going to replace all the saturated fat in this recipe. Next ¾ of a cup of brown sugar, I just love the caramel flavor, the brown sugar offers, 2 eggs that I’ll crack into this little bowl first just in case shells get in there. Now I’ll just get that creaming together and while that’s mixing I’ll get my dry ingredients ¾ of a cup of whole wheat pastry flour, ½ cup of all purpose flour, 1 teaspoon of baking powder, ½ teaspoon cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of salt which rings all the flavors together and then I’ll just whisk that together whisking incorporate to everything really well and keeps it all light and fluffy. Okay, that’s done now I’ll just add a couple more ingredients ½ cup of apple sauce which is my other secret weapon, lots of secret weapons in these cupcakes and this is actually what’s preventing me from having to use a lot of fat so I will only use the ¼ cup of oil in this whole recipe. And what apple sauce does is it adds to the moisture that fat would add and it also adds a little bit of sweetness. ½ teaspoon of vanilla, real vanilla extract not artificial stuff then add carrots, you can’t have carrot muffins without carrots. Terrific incorporate that and carrots have such a beautiful texture, so many nutrients and it also helps keeping everything moist. Now while that’s stirring I’m going to add my dry ingredients gradually that looks great just like that and I’ll just add some walnuts just ¼ cup and walnuts are very high in omega 3 fat which helps to lower bad cholesterol and also reduce inflammation just thought to be at the root of a lot of different diseases so omega 3s are good, walnuts are good and these cupcakes re going to be good just load them in to make 10 here and just going to use a little less than ¼ cup for each one. Alright last one, great and I’ll just pop them in the oven 350 for 20 minutes. No cupcake is complete without the frosting. It does literally the icing on the cake, the grad finale, then I’m going to start mine off with 4 ounces— cheese and that is a reduced fat cream cheese all natural ingredients and to that I’m going to add ¾ of a cup of confectioners sugar and this is just as light as air sugar that will essentially melt into the cream cheese to create a beautiful frosting that’s a little sweet, a little tangy in to the mixer and ½ teaspoon of lemon zest. Just add a fantastic lemony citrus flavor and the tang so it’s amazing how much flavor 1 little bit of lemon zest can add. Okay that should do it about ½ teaspoon right there and we’ll just mix that altogether as easy as that. Gorgeous that’s it it’s all incorporated. It’s all I could do is not to stick my finger in here and eat it. Now I will frost this a little lovely peach with a little bit of frosting. It’s amazing how you just substitute a few ingredients. You can go form an unhealthy thing to pretty darn healthy thing.