Sharing this recipe reminded me to put carrots on my own shopping list for today! Even if you don't catch the Easter Bunny hiding eggs, you still have a batch of cupcakes waiting to be joined with a cup of coffee.
Carrot-Pineapple-Nut Cupcakes
2 cups finely shredded carrots
1 cup canned crushed pineapple, drained
½ cup chopped walnuts
½ cup dried cranberries or golden raisins
1 box ‘pudding in the mix’ cake mix
1 cup mayonnaise
4 large eggs, beaten
1/4 cup fresh orange juice
1 tablespoon freshly-grated orange zest
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Like your muffin tin with cupcake papers.
Beat the eggs until frothy. Add the rest of the ingredients and combine well. You can do this by hand or on a low speed with the mixer using the paddle attachment not the whisk.
Fill the prepared pan(s) with batter, filling 2/3rds full to allow for raising. Bake for approximately 15-20 minutes or until top springs back when lightly touched. Makes about 2 dozen cupcakes.
Lemon/Orange Glaze
1 ½ cups powdered sugar
1 teaspoon each freshly-grated lemon and orange zest
Enough fresh lemon juice to form a glaze.
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