| Nutrition (if recipe makes 36) | |
| Calories | 170 |
| Total Fat | 7 grams |
| Total Carb | 27 grams |
| Total Protein | 2 grams |
| Sodium | 45 mgs |
| Added Sugar | 16 grams |
| Dietary Fiber | 1 gram |
| per one cupcake/slice, no topping | |
Cupcake Recipe and Procedure:
| Ingredients | |||
| Amount | Item | ||
| 2.5 | cups | Flour | |
| 2 | cups | Sugar | |
| 4 | cups | Carrots | |
| 2 | Tsp | Cinnamon | |
| 4 | Tsp | Vanilla Extract | |
| 1 | Tsp | Baking Powder | |
| 1 | Tsp | Baking Soda | |
| 6 | oz | Brown Sugar | |
| 1 | cups | Oil | |
| 1 | cups | Raisins | |
| 4 | each | Eggs | |
Contains gluten and eggs.
| Procedures | ||||||
| 1 | Mix the flour, sugar, cinnamon, brown sugar, baking powder and soda in a bowl | |||||
| 2 | In a stand mixer mix the eggs, oil, vanilla, carrots & raisins | |||||
| 3 | Add the flour mixer to the wet ingredients | |||||
| 4 | Fill cupcake paper cups 3/4 of the way up | |||||
| 5 | Bake at 350* for 20 min. | |||||
Frosting Recipe and Procedure:
| Ingredients | |||
| Amount | Item | ||
| 1 | lb | Mascarpone | |
| 4 | oz | Powder Sugar | |
| 2 | oz | Almond Milk | |
| 1 | Tbsp | Vanilla Extract | |
Contains lactose and tree nuts.
| Procedures | ||||||
| 1 | Let the mascarpone get to room temperature | |||||
| 2 | Place all the ingredients in a stand mixer with a paddle and mix on low for 30 seconds | |||||
| 3 | Turn the mixer to high for another 30 seconds | |||||
| 4 | Place the mixture in a pastry bag with a star tip and frost your cupcakes | |||||