Carrot Beet And Apple Cupcakes Recipes

BEET AND CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350°.
• Line muffin tins with cupcake liners.
• In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
• In another bowl, mix the flour, baking powder, salt, and cinnamon.
• Incorporate into the first mix.
• Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
• Pour into the prepared cupcake liners.
• Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
• Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).

GRANDMA'S APPLE CARROT CAKE

Steps:

• In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

MINI CARROT-APPLE CUPCAKES

Steps:

• For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
• Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
• Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
• For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
• Frost each cupcake with 1 heaped teaspoon of frosting and serve.

BEET AND CARROT CAKE

Steps:

• Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
• Preheat oven at 350°F.
• Butter a bundt cake pan or use Pam.
• In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
• In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
• Incorporate to the first mix.
• Add the raw carrots, the raw beets and the nuts and mix well.
• With the electric mixer, whip the egg whites until they are fluffy.
• Fold delicately into the cake preparation.
• Pour into the greased cake pan.
• Bake approximately 50 minutes.
• Serve with my Cream Cheese and Applesauce Frosting.

CARROT, BEET AND APPLE CUPCAKES!

Steps:

• 1. Preheat oven to 350 degrees F line your cupcake pan with liners or spray pan. In a large bowl or with a mixer or food processor I do this in a large mixing bowl. You add eggs, sugar, oil, honey, apple sauce and pulp mixture. Mix until well combine.
• 2. Sift in flour, salt, cinnamon,baking soda and nutmeg. Combine just until all the flour is incorporated. Add your chopped pecans or any nut of your liking and fold in to the mixture. Pour into cupcake liners and bake in preheated oven for 30-35 minutes until toothpick comes out clean.
• 3. When they come out of the oven let them cool and top with cream cheese frosting or a dusting of powder sugar is also good. They are good just by them selves hope you guys enjoy.