Friday, September 9, 2011

Kiwi Magazine Maylee's Moment Carrot Cupcake Recipe

Check it out
 Maylee's Moment by Kiwi Magazine Carrot Cupcakes
I enjoy reading Kiwi Magazine and getting the email newsletter. Today I read this Carrot Cupcake recipe and loved it. I want to make these for Halloween. I LOVE the way Carrot Cake tastes and thankfully my son does too. I had carrot cake on my birthday and he ate most of mine and his! This recipe is from the Kiwi Magazine newsletter. I did not write this recipe I just wanted to share it.

Cupcakes are always delicious, but they're extra fun to eat when they're good for you, too. These ones are loaded with carrots, which are good for your eyes. Try making them with your parent and having one as an after school treat!

Prep time: 20 minutes
Bake time: 15 to 20 minutes

Carrot Cupcakes
1/2 pound carrots
1 cup unbleached all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
2 eggs
3/4 cup sugar
1/4 cup dark brown sugar
1/2 cup vegetable oil

1 medium navel orange
1 1/2 cups confectioners' sugar

  1. Have your parent preheat the oven to 350° while you line a muffin tin with paper cups.
  2. With your parent, use a grater to grate the carrots, taking extra care not to scrape your fingers! Set aside.
  3. With your parent, measure the flour, salt, spices, and baking soda. Put them all in a large bowl and stir until thoroughly blended. Then, you can add the grated carrots to the bowl and mix to combine.
  4. In the bowl of a stand mixer fitted with the whisk, your parent can help you combine the eggs and sugars and mix until well combined. Add the oil, and mix until smooth. Turn off the mixer and add the flour mixture. Turn the mixer back on and mix until combined.
  5. Use an ice cream scoop to fill the cupcake liners with batter until they are about two-thirds full.
  6. Have your parent bake cupcakes until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  7. While the cupcakes are baking, help your parent cut the orange in half.
  8. Use your (clean!) hands to pick out any seeds from the orange. Then hold one half of it over a medium bowl, cut side down, and squeeze as hard as you can until you get all the juice out. Do it again with the other orange half.
  9. With your parent, measure the confectioners' sugar and add it to the bowl. Stir slowly with the whisk (or else the sugar will fly all over). When the glaze is smooth and shiny and there are no lumps, you can glaze the cooled cupcakes.
Makes 12 cupcakes
Per cupcake: calories 268, fat 10 g, protein 2 g, carbohydrates 43 g, dietary fiber 1 g

1 comment

Missy L said...

Sounds delicious! My 3 and my 4 year old love to help cook. I bookmarked this page so that we can try it soon. Thanks for sharing this!

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