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Sunday, November 6, 2011

Surprise! It's Carrot Cupcakes!

Now I know this isn't a big favorite of most peoples... not even mine. I'm more of the deep rich chocolate variety. And since I'm sooo NOT the baker in the house, I didn't want to attempt to "bake" a cake. But I've learned how to make muffins pretty darn well using our Toaster oven... without them coming out hardened, blackened or just plain hollow.

But, these little beauties have a secret surprise hidden in them. I used both chopped walnuts and white chocolate chips inside these wonderfully sinful cupcakes!

1 box Carrot Cake Mix
3 Eggs, beaten
1 Carrot, shredded fine
2/3 cup Oil
1/2 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1 cup Water
Walnuts, chopped
White Chocolate Chips
1 can Cream Cheese Frosting

1) In large bowl, mix eggs, carrot and oil. Add cake mix, cinnamon and nut meg, mix well. Add water and blend until smooth.
2) Generously spray muffin tin with Butter Flavor Spray.  Place oven temp to 350. (325 if using a toaster oven)
3) Place 1 tbs of cake mix in bottom of all muffin tins. 

Then add a sprinkling of nuts and chips (use as many as you personally like). Top off with cake mix to make it 2/3 full.
4) Bake at 350 for half the time as stated on cake mix box. Rotate muffin tins and finish baking.
5) Let cool about 10 minutes then remove from tins and finish cooling completely before adding the frosting.

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