Carrot cake cupcakes

 
                            Carrot Cake Cupcakes
 
 Recipe By     : Cooking Live Show #CL8927
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cup           flour
    2      teaspoons     baking powder
    1      teaspoon      baking soda
    1 1/2  teaspoon      cinnamon
      1/2  teaspoon      freshly grated nutmeg
      3/4  teaspoons     salt
    4                    eggs
    1 1/2  cup           sugar
      1/2  cup           packed dark brown sugar
    1      teaspoon      vanilla
    1      cup           vegetable oil
    2      tablespoons   orange juice
    3      cups          carrots -- grated
      1/2  cup           finely chopped walnuts
      1/2  cup           semisweet chocolate chip morsels
 
 Preheat the oven to 375 degrees and line 2 muffin pans with cupcake
 liners.
 
 In a bowl, sift together the flour, baking powder, baking soda,
 cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium
 speed until blended. Gradually beat in the granulated sugar and the
 dark brown sugar. Add the vanilla, vegetable oil and orange juice and
 mix until combined and smooth. On low speed mix in one-third of the
 flour mixture. Scrape down the sides as necessary. Continue to add the
 flour mixture in thirds until just smooth. Fold in the grated carrots,
 walnuts and chocolate morsels. Fill the muffin cups about two-thirds
 full and bake 18 to 20 minutes or until a toothpick inserted in the
 center comes out clean. Cool on a wire rack for 15 to 20 minutes and
 remove from muffin tins. Frost with Cream Cheese Frosting.
 
 Yield: 1 1/2 to 2 dozen cupcakes
 
 
 
 
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