Delicious Cupcakes fit for any occassion. In this instance, it was for my son's favorite stuffed lamb. For these whole wheat treats I reduced the sugar and added some maple syrup for sweetness. I’ve cut down the oil with applesauce and made a blood orange glaze instead of thick, rich frosting! And the Blood Orange makes a beautiful pink glaze, no food coloring required. These are a go to treat for kids birthdays and now for stuffed animals alike! Makes
12 cupcakes
2 cups shredded carrots
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 cup vegetable oil
1/2 cup unsweetened apple sauce
3 large eggs
1/3 cup loosely packed light brown sugar
1/3 cup maple syrup
1 teaspoon pure vanilla extract
For glaze
3/4 cup confectioners sugar
1/2 teaspoon grated orange zest
2-3 tablespoons fresh orange juice
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Whisk together oil, apple sauce, eggs, brown sugar, maple syrup, shredded carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
Divide batter among lined muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Add confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. If it gets too thin add a sprinkle more of powdered sugar. I prefer this icing a little on the runny side. Top with sliced fresh strawberries if desired!
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