Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 16

“SIX BUNNY-WUNNIES” CARROT CUPCAKES

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22 # PEANUTS HOLIDAY COOKBOOK

Preheat the oven to 325°F. Line 18 standard muffin cups with

paper liners.

In a large bowl, whisk together the flour, brown sugar, baking

powder, cinnamon, and salt.

In a small bowl, combine the carrots, oil, eggs, and vanilla and stir until

blended. Stir the carrot mixture into the flour mixture just

until blended. Stir in the nuts, if using.

Pour the batter into the prepared muffin cups. Bake until a toothpick

inserted into the center of a cupcake comes out clean, 16–18 minutes.

Let cool in the pans on a wire rack for 5 minutes, then remove and

let cool on the rack. Frost and

serve, or store in an airtight

container in the refrigerator

for up to 3 days and frost

just before serving.

2¼ cups all-purpose flour

1½ cups firmly packed golden

brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1½ cups grated carrots

¾ cup vegetable oil

4 large eggs, at room

temperature, lightly beaten

1½ teaspoons pure vanilla

extract

¾ cup finely chopped walnuts

(optional)

1 recipe Cream Cheese

Frosting (page 119)

Makes 18 cupcakes

You—and the little Easter bunnies in your world—will do the happy dance

when you taste these delightful cupcakes.

INGREDIENTS