![\"\"](\"http:\/\/evilmoose.smugmug.com\/Other\/The-Settlers-of-Catan-Cupcakes\/i-BP5G8wX\/0\/M\/img_3086-M.jpg\")
<\/p>\n<\/p>\n
Carrot cupcakes were made for Easter dinner – I combined two recipes from the Baked in Maine website, and am still fighting the urge to call them Carrot Cake Cupcakes, which is just a little redundant.<\/p>\n
PS. They are tasty <\/p>\n
The Carrot Cupcakes (via bakedinmaine)<\/a><\/strong><\/p>\n 1 20-oz (567gm) can crushed pineapple Pre-heat oven to 350\u00c2\u00b0F. Coat a 9\u00e2\u20ac\u00b3X 13\u00e2\u20ac\u00b3 baking pan or cupcake tins with cooking spray<\/p>\n * Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1\/4 cup of the juice. Cream Cheese Frosting (via bakedinmaine<\/a>)<\/strong><\/p>\n 3\/4 lb cream cheese = 340gm * Whip the butter and cream cheese together in a mixer fitted with a paddle attachment (or a hand mixer) until creamed. Carrot cupcakes were made for Easter dinner – I combined two recipes from the Baked in Maine website, and am still fighting the urge to call them Carrot Cake Cupcakes, which is just a little redundant. PS. They are tasty The Carrot Cupcakes (via bakedinmaine) 1 20-oz (567gm) can crushed pineapple 2 cups whole-wheat pastry […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[395,1],"tags":[1281],"class_list":["post-3217","post","type-post","status-publish","format-standard","hentry","category-food","category-general","tag-cupcakes"],"author_meta":{"display_name":"megan","author_link":"https:\/\/evilmoose.me\/?author=1"},"featured_img":null,"coauthors":[],"tax_additional":{"categories":{"linked":["food<\/a>","general<\/a>"],"unlinked":["food<\/span>","general<\/span>"]},"tags":{"linked":["cupcakes<\/a>"],"unlinked":["cupcakes<\/span>"]}},"comment_count":"2","relative_dates":{"created":"Posted 15 years ago","modified":"Updated 15 years ago"},"absolute_dates":{"created":"Posted on 23.4.2011","modified":"Updated on 25.4.2011"},"absolute_dates_time":{"created":"Posted on 23.4.2011 9:12 pm","modified":"Updated on 25.4.2011 1:36 pm"},"featured_img_caption":"","series_order":"","_links":{"self":[{"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/posts\/3217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/evilmoose.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3217"}],"version-history":[{"count":7,"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/posts\/3217\/revisions"}],"predecessor-version":[{"id":3239,"href":"https:\/\/evilmoose.me\/index.php?rest_route=\/wp\/v2\/posts\/3217\/revisions\/3239"}],"wp:attachment":[{"href":"https:\/\/evilmoose.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/evilmoose.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/evilmoose.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 2 cups whole-wheat pastry flour
\n 2 tsp baking soda
\n 1\/2 tsp sea salt
\n 2 tsp ground cinnamon
\n pinch of nutmeg
\n 3 large eggs
\n 1 1\/2 cups granulated sugar
\n 3\/4 cup non-fat buttermilk
\n 1\/2 cup canola or light olive oil
\n 2 tsp vanilla extract
\n 1\/2 cup raisins and\/or
\n 1\/2 cup wild blueberries (optional)
\n zest from 1 lemon or orange (optional)
\n 2 cups grated carrots (4-6 medium)
\n 1\/4 cup unsweetened flaked coconut
\n 1\/2 cup chopped walnuts, toasted<\/p>\n
\n* Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
\n* Whisk eggs, sugar, buttermilk, oil, vanilla and the 1\/4 cup pineapple juice in a large bowl until blended.
\n* Stir in pineapple, (raisins and\/or blueberries) carrots, 1\/4 cup coconut and zest.
\n* Add the dry ingredients and mix with a rubber spatula just until blended.
\n* Stir in the nuts.
\n* Scrape the batter into the prepared pan, spreading evenly.
\n* Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.<\/p>\n
\n1\/2 lb butter = 227gm
\n1 lb icing sugar = 454gm
\n1\/2 tbsp vanilla extract
\ndash lemon juice\/zest<\/p>\n
\n* Gradually add powdered sugar to the mixture and scrape down the bowl as needed.
\n* Add the vanilla and lemon, and mix on high speed until it looks light and fluffy, like whipped cream.
\n* The frosting needs to be used right away, stored in the refrigerator, or frozen.<\/p>\n","protected":false},"excerpt":{"rendered":"