BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
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).
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Yar Muhammad
[email protected]These cupcakes were not what I expected. They were very dense and dry, and the flavor was not very good.
Ovi Sheikh
[email protected]These cupcakes were a great way to use up some leftover beets and carrots. They were easy to make and tasted great!
MD SABLUR RAHMAN
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults thought they were delicious too.
Besufekad Taye
[email protected]These cupcakes were delicious! The combination of beets and carrots gave them a unique and flavorful taste. The frosting was also light and fluffy, and not too sweet.
Prince irfan Etc
[email protected]These cupcakes were okay. They were a bit too dense for my taste, but the flavor was good.
jatoi 786
[email protected]Meh.
Elijah Runnels
[email protected]These cupcakes were a disappointment. The texture was dry and crumbly, and the flavor was bland. The frosting was also too thick and sweet.
Roshka Kabete
[email protected]These cupcakes were easy to make and turned out beautifully. The recipe was clear and concise, and the cupcakes baked up perfectly. The frosting was a bit too sweet for my taste, but that's easily remedied by adding less sugar.
Darren Fox
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind. The beets added a subtle sweetness and earthiness that really complemented the carrots. The frosting was also light and fluffy, and not too sweet.
Lugolole Alex
[email protected]These cupcakes were a hit at my party! The combination of beets and carrots gave them a unique and delicious flavor. They were also moist and fluffy, and the cream cheese frosting was the perfect finishing touch.