• Joined June, 2012
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My Most Recent Ratings

Carrot Cupcakes with Ginger-Cream Cheese Icing

Carrot Cupcakes with Ginger-Cream Cheese Icing

I used this recipe as a base. I doubled the recipe I used store bought Whole Wheat Pastry Flour in a 1:1 ratio I may use freshly ground flour another time. I used 1/2 cup of sugar and half cup of Splenda to reduce sugar. I added 1 C unsweetened Coconut. I used Coconut Oil instead of Vegetable Oil. I forgot the Crushed Pineapple. I baked 11 cupcakes in Silicone cupcake cups, set inside a heavy Cupcake Pan. Plus, I baked 1 loaf-size pan for a cake. I'd run out of paper liners, thus the Silicone Cupcake Cups. These came out delicious, even without the Pineapple and before icing. The cupcakes are moist. The coconut and walnuts gave them crunch. 8/6/2012

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