Karotten-Cupcakes mit Frischkäse-Zuckerglasur
Ungefrostet sind diese Karotten-Cupcakes perfekt für das Frühstück auf der Flucht oder eine Lunch-Box behandeln.
Quelle: Everyday Food, Mai / Juni 2003
Gesamtzeit
Vorbereitung
Ausbeute
Ungefrostet sind diese Karotten-Cupcakes perfekt für das Frühstück auf der Flucht oder eine Lunch-Box behandeln.
Quelle: Everyday Food, Mai / Juni 2003
Vorbereitung
Ausbeute
Erick
26.04.2023 @ 23:55
These unfrosted carrot cupcakes are perfect for breakfast on the go or a lunchbox treat. The recipe is from Everyday Food, May/June 2003 and takes 50 minutes, with 25 minutes of preparation time. It makes 12 cupcakes. To make the cupcakes, mix together sugar, vegetable oil, orange juice, vanilla extract, and eggs in a bowl. Stir in baking powder, baking soda, allspice, salt, and flour. Add shredded carrots, chopped walnuts, and shredded coconut. Divide the batter evenly among the muffin cups and bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely before frosting with a mixture of cream cheese, powdered sugar, and vanilla extract. Garnish with coconut flakes. Enjoy!