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Monday, August 20, 2012


A friend came for lunch - and I was so very excited to catch up with her - her and her family just returned from a year in Austria. I prepared a simple lunch, and followed up with these carrot chocolate cupcakes.
My kids were a little skeptical, but didn't question when I said the orange bits were sprinkles! I think the addition of chocolate helped smooth the way!


1 pound of carrots, peeled and sliced
1 3/4 cups sugar
6 tablespoons vegetable oil
1/3 cup buttermilk
3 large eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
12 ounces chocolate, finely chopped
3 tablespoons powdered sugar

Heat oven to 350F.
Place carrots in a food processor, process until finely minced.
Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture, stir until smooth. Stir in chocolate.
Spoon batter into muffin cups lined with paper liners. Bake for 22 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Dust the cupcakes with powdered sugar.

Recipe adapted from Cooking Light

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