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Monday, May 9, 2011

Carrot Cupcakes

1 lb organic carrots, steamed (or microwaved), cooled and finely chopped in food processor
1/2 cup butter or Earth Balance, softened
2 whole eggs or 4 egg whites
1 cup sugar
1 tsp vanilla extract
1/2 cup water or unsweetened carrot juice

2 cups organic whole wheat pastry flour
1 tsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

In large bowl, cream together butter/Earth Balance, eggs and sugar with a whisk or electric beaters. Add carrots, vanilla and water or juice and whisk or beat until well mixed. In a medium bowl combine dry ingredients and mix well. Add dry ingredients to wet and stir just until mixed. Spoon batter into mini muffin tins lined with mini muffin papers that have been lightly sprayed with cooking spray. Bake at 350F for 18 minutes. Makes about 44 mini cupcakes. Spread or pipe with frosting once cupcakes are cooled.

Cream Cheese Frosting
1/4 cup butter or Earth Balance, softened
1/4 cup light cream cheese
1 tsp vanilla extract
4 cups icing sugar
3-6 tsp water or milk (depending on how thick or thin you want it)

Place butter and cream cheese in food processor. Whip until smooth. Add vanilla and icing sugar and pulse until mixed. Add water, 1 tsp at a time, until desired consistency is reached. Spread or pipe onto cupcakes.

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