Orange Glazed Carrot Cupcakes Recipe
Ingredients
| Margarine | 1/3 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/4 Teaspoon | |
| Baking soda | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Ground nutmeg | 1/4 Teaspoon | |
| 1 1/2 cups coarsely shredded carrot | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Orange Glaze | ||
Directions
Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
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.
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.
Chef
