Wednesday, October 1, 2008

Chipper Cupcakes... From Green to Orange

And the carrot destruction continues... with superbly moist and fluffy results!

When I saw this recipe for zucchini cupcakes at Blake Bakes I knew I would have to make it! A quick consultation Andrew proved it... cupcakes had to be done ASAP.

But could it be done with carrots? I decided to find out and I began to tinker around. These aren't too sweet, but they're light in texture and you still definitely know that it's dessert! They smelled fantastic coming out of the oven and they wouldn't be overdone with a light frosting if you chose to use one, I'm thinking that I may change this up into a couple 9" rounds, leaving out the chocolate for maybe nuts of some kind, and make a cinnamon or ginger filling and frosting too.

Chipper Carrot Cupcakes
Makes 24
2 1/2 tbsp ground flaxseed
1/3 cup boiling water
1 cup whole wheat flour
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground cinnamon
1 egg
2/3 cup white sugar
1/2 cup brown sugar, packed
2/3 cup canola oil
1 1/2 tbsp vanilla
3 cups grated carrot
2/3 cup mini dark chocolate chips
  1. Preheat oven to 350 F, and grease 24 muffin cups.
  2. Mix together flaxseed and water, let stand 15 minutes.
  3. Combine flours, salt, baking soda, baking powder and cinnamon. Set aside.
  4. In a large mixing bowl, beat egg, flax mixture and sugars together.
  5. Add oil, vanilla and carrots and blend well, scraping bowl occasionally.
  6. Add 1/2 the flour mixture and mix on low speed.
  7. Scrape down the bowl, and add the remaining flour.
  8. Beat just until blended.
  9. Fold in chocolate chips.
  10. Fill prepared muffin cups 3/4 full.
  11. Bake at 350 degrees for 20-22 minutes
  12. Let sit on cooling racks for 5 minutes before removing cupcakes from pans.
  13. Cool completely before frosting if desired.
Amount Per Serving
Calories: 181.9
Total Fat: 8.2 g
Cholesterol: 8.9 mg
Sodium: 14.9 mg
Total Carbs: 26.2 g
Dietary Fiber: 1.8 g
Protein: 2.5 g

1 comment :

Hilary said...

I love all the healthy stuff you snuck into these.