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Orange Glazed Carrot Cupcakes Recipe
|Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Coarsely shredded carrot||1 1⁄2 Cup (24 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Orange glaze||1 Tablespoon|
Serving size: Complete recipe
Calories 2155 Calories from Fat 664
% Daily Value*
Total Fat 75 g115.3%
Saturated Fat 13.5 g67.5%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 2461.9 mg102.6%
Total Carbohydrates 339 g113%
Dietary Fiber 21.1 g84.4%
Sugars 178.6 g
Protein 40 g79.9%
Vitamin A 815.8% Vitamin C 36.1%
Calcium 80% Iron 70.1%
*Based on a 2000 Calorie diet
Add egg substitute, 1/4 cup at a time, beating well after each addition.
Combine all-purpose flour and next 7 ingredients, stirring well.
Add carrot to flour mixture, stirring well.
Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat just until blended after each addition.
Stir in vanilla.
Spoon cupcake batter into paper-lined muffin pans, filling three-fourths full.
Bake at 350° for 20 minutes or until a wooden pick inserted in centers comes out clean.
Remove cupcakes from pans, and let cool on wire racks.
Spoon Orange Glaze evenly over cooled cupcakes.