CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
UPSIDE-DOWN STRAWBERRY SHORTCAKE RECIPE: HOW TO MAK…
For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Preheat oven 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.
Nutrition Facts : Calories 288 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 51g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "what stores sell matcha powder recipes"
CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 294 calories per serving
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
UPSIDE-DOWN STRAWBERRY SHORTCAKE RECIPE: HOW TO MAK…
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 288 calories per serving
- Preheat oven 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.
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