Carrot Cake Cupcakes With Orange Icing Flat Belly Diet Recipes

CARROT CUPCAKES WITH ORANGE ICING

Steps:

• Make cupcakes:
• Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
• Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
• Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
• Divide batter among 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:
• Sift 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. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F
• Place fluted paper liners in 18 muffin cups.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
• Gradually add the sugar and beat until the batter is thick and light colored.
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• Remove from the oven and let cool on a wire rack.
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the icing until fully incorporated and smooth.
• Beat in the vanilla extract.
• With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
• Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
• Shake the bag until all the coconut has been colored with the dye.
• Garnish with the green colored coconut and a foil covered chocolate egg.
• For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
• Cover and refrigerate the cupcakes until serving time.

FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING

Steps:

• Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
• Slowly add the wet ingredients to the dry, stirring until smooth.
• Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
• Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
• Icing:.
• Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
• Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
• In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
• In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
• Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
• Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
• Gently mix in the chunky ingredients.
• Divide the batter among lined cupcake pans. (I like using foiled cupcake liners).
• Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
• Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
• Frosting:.
• In a large bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
• Beat in lemon juice.
• Frost cupcakes as desired.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

CARROT CAKE CUPCAKES

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
• In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
• Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
• Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
• Bake until golden brown and a pick comes out clean, 20-25 minutes.
• Let the cupcakes cool in the pan on a wire rack for 5 minutes.
• Transfer cupcakes to a wire rack to cool completely, about 1 hour.
• Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
• Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
• Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.

CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET RECIPE)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
• 2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
• 3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
• 4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.