Thursday, November 3, 2011

carrot cake cupcakes

These were beyond yummy...Super moist...SUPER delicious!!
Original recipe is from allrecipes.com. I changed it a little bit...

Ingredients

  • 3 eggs
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice --blended
  • 1 vanilla pudding packet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  6. Pour into cupcake liners- Bake at 350 for about 20 minutes. Toothpick should come out clean.
  7. Allow to cool completely before icing. -- Ice with your favorite cream cheese icing.. nom nom

No comments:

Post a Comment

Related Posts with Thumbnails