Just a quick note. Welcome to Kata-Tartaroo, the Ereader version only, is on sale for $2.99 for Kindle and Nook. Might be a great time to download it for those book clubs. Happy Reading!
And what goes well with books? Why, dessert of course!
I thought you might like this recipe from Whole Foods Market at http://wholefoodsmarket.com/recipes/787.
Carrot Zucchini Cupcakes
Serves 12 Cupcakes
These veggie-stuffed cupcakes are great after school snacks, but work just as well for fancy birthday treats, too.
Ingredients
| Cupcakes | |
| 1/2 cup | expeller pressed canola oil |
| 1/2 cup | unbleached, evaporated cane sugar |
| 1/4 cup | unsweetened applesauce |
| 2 lg | eggs |
| 1 cup | unbleached white flour |
| 1/2 cup | whole wheat pastry flour |
| 3/4 tsp | baking soda |
| 1 tsp | cinnamon |
| 1/8 tsp | sea salt |
| 2 medium | carrots, grated |
| 1/2 medium | zucchini, grated |
| 1/2 cup | chopped walnuts |
| Frosting | |
| 1/2 cup | cream cheese, softened |
| 1 2/3 cup | powdered sugar, sifted, (buy natural and unbleached, if possible) |
| 2 tsp | freshly squeezed lime juice |
| 12 | walnut halves for decoration |
Method
Preheat oven to 400°F.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
Those cupcakes look delicious!
If you decide to make them, let me know how they came out for you!
Hello! Do you use Twitter? Id like to follow you if that would be okay. Im undoubtedly enjoying your blog and look forward to new updates.
Thank you for following the blog. I’m glad you like it. You can find me on Twitter @Stacey_Wilk. Hope to see you there.