Carrot Cupcakes w/ Vanilla Frosting
Ingredients (makes 12):
1 1/4 cup Whole-Wheat Flour
1 tsp Baking Soda
1/2 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
3/4 cup Egg Whites (3 total)
1/2 cup Dark Brown Sugar
1/4 cup Splenda
1 tsp Vanilla Extract
8 oz Baby Carrots
1/2 cup Cinnamon Applesauce
1/2 cup Skim Milk
Pillsbury Creamy Supreme White Frosting
Preheat oven to 350˚F.
Boil carrots in water over medium-high heat for 15 minutes (or until very tender); drain and set aside.
Meanwhile, combine flour, baking soda, and spices in a bowl together.
In a larger bowl, add egg whites and beat.
Stir brown sugar, Splenda, and vanilla into the egg whites.
Using a blender or food processor, combine carrots, milk, and applesauce until smooth.
Slowly add the flour mixture into the egg white mixture until fully combined, then stir in the carrot puree.
Pour the batter into greased muffin liners in a muffin pan.
Bake for around 30 minutes (check with a knife/toothpick every so often).
Let sit for 10 minutes before serving.
Frost each cupcake with 1 tablespoon of frosting.
(Calories in 1 cupcake with frosting = 150)