Light carrot cupcakes
INGREDIENTS:
* 1 cup cake flour
* 1 cup whole wheat flour
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 3 eggs
* 1/3 cup vegetable oil
* 2/3 cup buttermilk
* 1 1/2 cups grated carrots
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 2 muffin pans (or one 9x13 inch pan or two 9 inch round cake pans).
2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add white sugar. Beat until stiff.
3. In a large bowl combine; cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan[s].
4. Bake at 350 degrees F (175 degrees C) for 10-15 (25-35 for larger cakes) minutes. Cool and frost with your favorite cream cheese frosting. I use the recipe below.
Cream cheese frosting ingredients:
1 8-ounce package of cream cheese
1/2 stick of butter
1 c. sifted confectioners' sugar
1/2 tsp. vanilla
Cream together butter and cream cheese. Mix in the vanilla and gradually stir in the confectioners' sugar. Frost cupcakes and refrigerate any unused portion.
Nutritional information:
Calories - 132
Total Fat - 3.9g
Saturated Fat - 0.6g
Cholesterol - 27mg
Sodium - 94mg
Potassium - 99mg
Total Carbohydrate - 22.6g
Dietary Fiber - 1g
Protein - 2.3g
Vitamin A - 40%
Vitamin C - 1%
Calcium - 5%
Iron - 10%
Thiamin - 9%
Niacin - 10%
Folate - 9%
Vitamin B-6 - 3%
Magnesium - 5%
|
