Tupperware's Carrot Cake Cupcakes Recipe
Makes 12
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. Simple Indulgence™ Cinnamon-Vanilla
1 cup sugar
¾ cup oil
2 large eggs
¼ cup buttermilk
1½ cups grated carrot (about 3)
Garnish: 1 tub prepared cream cheese frosting
Preheat oven to 350°F/175°C. In a Mix-N-Stor® Plus Pitcher, whisk flour, baking powder, baking soda, salt, sugar and Simple Indulgence™ Cinnamon-Vanilla. Measure oil, eggs and buttermilk in a Quick Shake® Container replace seal and shake well to mix. Add to flour mixture and blend in carrots with Saucy Silicone Spatula until well combined. Divide batter among muffin cups, filling two-thirds full. Bake until golden brown or until a toothpick inserted into center of cupcake comes out clean, 20-25 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with prepared cream cheese frosting. Sprinkle additional Simple Indulgence™ Cinnamon-Vanilla over frosted cupcakes. Store in refrigerator.
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Monday, March 2, 2009
Tupperware Carrot Cake Cupcakes Recipe
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2 comments:
Hi Shelly,
Thanks for stopping by Fork it over, Boston! Yep, the storm is definitely hitting us here in Massachusetts. School was canceled, and the plows are out in full force!
These cupcakes look great :)
Rachel
At least you can make delicious and I'm sure yummy tasting cupcakes than the ladies and men at The Celebrity Apprentice show!
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