WKYT - Chef Walter - Recipes

Carrot Blueberry Cupcakes Friday, August 31, 2012

Ingredients

1 cup sugar
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup finely shredded carrots
3/4 cup grated zucchini
1/2 cup unsweetened crushed pineapple, drained
1 cup fresh or frozen unsweetened blueberries

Frosting:
1 3 oz pkg cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tsp vanilla extract
1/2 cup chopped pecans, optional

Directions

In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Sprinkle with nuts if desired. Refrigerate leftovers.

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