BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- Line muffin tins with cupcake liners.
- In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
- In another bowl, mix the flour, baking powder, salt, and cinnamon.
- Incorporate into the first mix.
- Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
- Pour into the prepared cupcake liners.
- Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
- Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
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David Schuyler
[email protected]Worst cupcakes ever! They were dry, crumbly, and the frosting was like glue.
raiscreas
[email protected]I would not recommend this recipe. The cupcakes were dense and the frosting was grainy.
Leon Scott
[email protected]These cupcakes were just okay. They were a bit dry and the frosting was too sweet.
Joe McKenna
[email protected]Overall, I thought these cupcakes were pretty good. I would make them again, but I would probably adjust the sweetness level.
Mesa Vierzba
[email protected]I had a bit of trouble getting the cupcakes to rise, but they still tasted good.
Mustaf Ali
[email protected]The cupcakes were a bit too sweet for my taste, but the frosting was delicious.
Aydin Casias
[email protected]I made these cupcakes for a bake sale and they were a huge success. Everyone loved them!
Lungisile Booi
[email protected]These cupcakes are so moist and fluffy. The frosting is also very good.
LONLY MEERO
[email protected]I was a bit skeptical about the beet and carrot combination, but I was pleasantly surprised. These cupcakes are delicious!
Osborn Athman
[email protected]I love the combination of beets and carrots in these cupcakes. They are so moist and flavorful.
Shiv sahani
[email protected]Easy to make and delicious! I used a gluten-free flour blend and they turned out great.
Ikhlaq Ahmad
[email protected]These cupcakes were a hit at my party! They were moist and flavorful, and the frosting was the perfect complement. I will definitely be making these again.