Wheat Carrot Cupcakes

Ingredients

3 eggs

½ of vegetable oil

½ - 1 cup of brown sugar

½ cup of vanilla extract

2 ½ cup of wheat flour

1 ½ teaspoon of baking soda

½ teaspoon of salt

2 teaspoons of ground cinnamon

3 cups of grated carrots

½ cup of butter, softened

3-3 ½ cups of confectioner sugar

Makes approximately 2 dozen.

Equipment:

Large bowl

Cupcake pan

Whisk

If you have a mixer, or hand mixer.

Prep:
Grate your carrots. Pre-heat your oven to 350ᵒ

Directions:

 If you do not have a mixer, in a large bowl combine the wheat flour, baking soda, baking powder, salt, cinnamon, brown sugar, and veggie oil. Use a whisk and give it a quick stir.

Add the eggs, vanilla extract, carrots, butter, and confectioner sugar. Stir in the ingredients thoroughly. Taste for flavor. If it tastes grainy just add more confectioner sugar and vanilla extract. Batter should have a smooth consistency.

Fill the cupcake pan half way with the batter. Place in the over at 350ᵒ degrees for 18-23 minutes. Check to see if its cooked by placing a toothpick in the center. Remove from the oven and cool for about 5 minutes.

Homemade Frosting

3 cups confectioner sugar

½ cup of melted butter

Vanilla extract

In a medium bowl combine the confectioner sugar, butter, and vanilla extract. Wisk the ingredients together; add more sugar for a thicker consistency.  Plate by drizzling your frosting on the cupcake. Serve your cupcake with coffee or milk.

Enjoy!

Note: this recipe has approximation of measurements. 

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