Thursday, April 21, 2011

Coconut Carrot Cupcakes with Cream Cheese Icing






















A nice muffin recipe with the addition of unsweetened dessicated coconut and cream cheese icing gets dressed up for the Easter Party at Nursery School.

Carrot Muffins
makes 1 dozen full size muffins or about 36 mini muffins

2/3 cup honey
1/2 vegetable oil
2 eggs
1 2/3 cups flour (combo of all purpose & whole wheat)
2 tsp cinnamon
3/4 tsp baking soda
1 tbsp baking powder
2 cups grated carrot
1/2 cup unsweetened dessicated coconut

Preheat oven 400 degrees F.

Combine honey and oil in a large bowl. Add eggs one at a time, mixing until smooth. Sift together flour, cinnamon, baking soda and baking powder. Fold these dry ingredients into egg mixture, then add carrots and raisins. Spoon batter into greased muffin tin and bake for 10 minutes (mini muffins) to 15 minutes (large muffins) until toothpick inserted into centre comes out clean.

Cream Cheese Icing

1 pkg of softened cream cheese
1/4 cup of softened unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups of icing sugar

Beat ingredients until fluffy. Frost cooled muffins and top with more unsweetened coconut!