peanut butter & carrot pupcakes
Yield: 30 mini pupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4025 minutes
I promise you! Your pups will scarf these up and love them to pieces!!
What you need:
1/2 cup creamy peanut butter
1/4 cup vegetable oil (I added a little drop or two at the end after everthing was mixed)
1 teaspoon vanilla
1/3 cup honey
2 large eggs
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 heaping cup shredded carrots
Cream Cheese Frosting:
12 ounces cream cheese, softened (I put it in the microwave for about 10 seconds)
2 tablespoons whole wheat flour
3 tablespoons honey
shredded carrots, for topping
1 teaspoon vanilla
1/3 cup honey
2 large eggs
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 heaping cup shredded carrots
Cream Cheese Frosting:
12 ounces cream cheese, softened (I put it in the microwave for about 10 seconds)
2 tablespoons whole wheat flour
3 tablespoons honey
shredded carrots, for topping
Directions:
Pupcakes
Preheat the oven to 350 degrees F.
Line standard muffin tins with cupcake liners and set aside.
In a medium bowl, combine the peanut butter, vegetable oil, vanilla, honey, and eggs. beat together with a whisk until smooth.
Fold in the baking sofa and flour into the mixture with a spatcula (it says to sift the two into the mixture but I didn't) is dissolved and the mixture just comes together. It will look really thick, wet and a little sticky & that's okay! (this is when I added a tiny bit of extra oil)
Once you have everthing mixed fold in the shredded carrots until they are dispersed evently throughout the mixture.
I pinched about the size of a small ice cream scoop off and rolled them into balls before I put them into the cupcake pan.
Bake for 15 minutes at 350.
**If you are using a standard muffin/cupcake pan you you bake for 35-40 mins
Remove pan from the oven and let cool for about 5 minutes. Place aside on a wire cooling rack if you have one and if not just place them aside on plate (that's what I did)
Store in an airtight container in the fridge and they will last for up to a week.You may also want to freeze these to be able to keep them for around 6 months so place the frosted pupcakes on a baking sheet and place in the freezer for about an hour or so until they're frozen. Then, transfer them to a freezer-safe zip top bag and store in the freezer for up to 2 months.
Frosting:
Put the softened cream cheese into a medium sized bowl, add the flour and honey, and stir together using a rubber spatula mix until smooth and fluffy.
Frosting the pupcakes:
If you want fun fancy frosting you can transfer the frosting to a pastry bag with any tip you like attached and pipe the frosting onto the pupcakes. You can also simply spread the frosting on with a butter knife, whichever is easiest for you.
Preheat the oven to 350 degrees F.
Line standard muffin tins with cupcake liners and set aside.
In a medium bowl, combine the peanut butter, vegetable oil, vanilla, honey, and eggs. beat together with a whisk until smooth.
Fold in the baking sofa and flour into the mixture with a spatcula (it says to sift the two into the mixture but I didn't) is dissolved and the mixture just comes together. It will look really thick, wet and a little sticky & that's okay! (this is when I added a tiny bit of extra oil)
Once you have everthing mixed fold in the shredded carrots until they are dispersed evently throughout the mixture.
I pinched about the size of a small ice cream scoop off and rolled them into balls before I put them into the cupcake pan.
Bake for 15 minutes at 350.
**If you are using a standard muffin/cupcake pan you you bake for 35-40 mins
Remove pan from the oven and let cool for about 5 minutes. Place aside on a wire cooling rack if you have one and if not just place them aside on plate (that's what I did)
Store in an airtight container in the fridge and they will last for up to a week.You may also want to freeze these to be able to keep them for around 6 months so place the frosted pupcakes on a baking sheet and place in the freezer for about an hour or so until they're frozen. Then, transfer them to a freezer-safe zip top bag and store in the freezer for up to 2 months.
Frosting:
Put the softened cream cheese into a medium sized bowl, add the flour and honey, and stir together using a rubber spatula mix until smooth and fluffy.
Frosting the pupcakes:
If you want fun fancy frosting you can transfer the frosting to a pastry bag with any tip you like attached and pipe the frosting onto the pupcakes. You can also simply spread the frosting on with a butter knife, whichever is easiest for you.
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| I frosted some pretty and then was over it. (as you can tell) It made 30 so minus the FOUR I gave my two boys this what is made. (and I tried one) |
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| The birthday boy snuggling with his new toy while he patiently waits for me to finish baking. (I turned around and saw him immediately grabbed my camera) |
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| ALL DONE! |
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| One of his tricks is called "cry baby" and he lays down and pouts but he was so excited he wouldn't lay out all the way so his boobit (butt) is still in the air. So cute |
Source: Foodpluswords.com
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