Apple Carrot Cupcake Recipe
 

 



 

  a.. 2 cups all purpose flour
  b.. 1 1/2 cups sugar
  c.. 2 teaspoons baking soda
  d.. 1 1/2 teaspoons baking powder
  e.. 1 1/2 teaspoons cinnamon
  f.. 1/4 teaspoon ground cloves
  g.. 1/4 teaspoon ground nutmeg
  h.. 2 teaspoons unsweetened cocoa powder
  i.. 1/8 teaspoon freshly ground black pepper
  j.. 1/4 teaspoon salt
  k.. 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
  l.. 4 large eggs, lightly beaten
  m.. 1 1/2 cups packed coarsely grated carrots (about 3 medium)
  n.. 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith 
(about 2 medium)
  o.. 1 cup coarsely chopped pecans (or walnuts)
  a.. 5 ounce fresh, mild chèvre (goat cheese), at room temperature
  b.. 4 ounces cream cheese, at room temperature
  c.. 1 Tbsp unsalted butter, at room temperature
  d.. 1/2 teaspoon vanilla extract
  e.. 1 cups powdered sugar
Method
1 Preheat oven to 350° and place rack in the center of the oven. 

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, 
spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. 
Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into 
the cupcake paper cups, three-quarters of the way to the top. Bake 
approximately 20 minutes, or until a toothpick inserted in the middle comes out 
clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, 
about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Yield: Makes 24 to 28 cupcakes.


~ Have a nice day & Enjoy the recipes ~
                   Arlette Arthur

[Non-text portions of this message have been removed]



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