INSIDE-OUT CARROT CUPCAKES
Yield: 12 cupcakes
Preheat oven to 400°F.
Spray a 12-cup muffin tin with nonstick cooking spray.
Prepare the filling:
Microwave 8-ounce package cream cheese on low for 40 sec. to melt.
Mix in a few drops of flavour (½ vanilla and ½ orange) and ¼ cup granulated sugar. Beat until smooth.
Muffin dough:
Mix the dry ingredients in a bowl:
2 ¼ cups cake flour
½ cup granulated sugar
¼ cup light brown sugar, firmly packed
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon salt
In another bowl, whisk until well combined:
2 large eggs
¾ cup water
⅓ cup vegetable oil
Mix the wet ingredients with the dry. Add 1 cup grated carrots.
Stir. Note the word “stir;” beating isn’t necessary, and will toughen your muffins.
Pour 2 tablespoons of dough in each muffin cup. Put a tablespoon of filling on top.
Fill the rest space with dough about 3/8 inches of the top. You can bake the rest of the dough if you wish.
Sprinkle with sugar.
Bake for 20 min.
Remove from oven and transfer to their cups. Let cool for half an hour.
Recipe posted by Linda Venter and Annetjie van Huyssteen
