Sunday, May 9, 2010

Pioneer Cupcakes!

I got this recipe from my friend, the Progressive Pioneer. She always has something inspiring, educational, interesting, adorable, delicious and unique featured on her blog and I consider myself real lucky to have met her! (anything I substituted is italicized)
  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup oil
  • 3/4 cup honey (I used 1/2 c. honey and 1/4 c. agave)
  • 4 eggs (I subbed 4 tablespoons applesauce)
  • 2 cups grated carrot
  • 1 cup unsweetened, crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • Chunky, unsweetened coconut to sprinkle on top! :)
Mix the dry together, the wet together, then combine them. Bake at 350 degrees for 35-40 minutes or until a skewer comes out clean. (I cooked them on 325 for 30 minutes and Mary thought they could possibly have even gone 5 minutes less) For the frosting, combine cream cheese, butter, vanilla and honey! Leftover frosting is a great fruit dip! 

(For frosting I did, 1 cup butter, 16 oz. cream cheese, 3/4 tsp. vanilla, 1 cup honey. I thought it turned out good, but it's just to help those--like me-- who aren't comfortable experimenting!)

*Refined sugar FREE and the cupcakes eaten without frosting are dairy free!

You can also make this recipe into a cake.  Use two 9" pans, bake at 350 degrees for 35-40 minutes!

1 comment: