Carol’s Comfort Foods

INGREDIENTS

Yield: 24 cupcakes

Cupcake Batter

2 cups granulated sugar

1 ¼ cups cooking oil

4 eggs

3 cups grated carrots

2 cups all purpose flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

Cream Cheese Frosting

3 oz cream cheese – softened

¼ lb butter – softened

2 cups powdered sugar

2 tsp pure vanilla extract

PREPARATION

Preheat oven to 350 degrees F

Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after each egg. Add carrots and walnuts to the batter and mix well.

Pour batter into lined muffin tins, filling about 2/3 full. Bake for 20-25 minutes. Remove from oven and let cool completely on wire racks.

To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cupcakes after they have completely cooled.

INGREDIENTS
4 egg whites – room temperature

2 cups all purpose flour

1 ½ cups granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup buttermilk

½ cup butter

2 teaspoons pure vanilla extract

PREPARATION
Cupcakes:

Preheat oven to 350 degrees F. Place individual cupcake liners in cupcake pan. Set aside.

In electric mixer, using paddle attachment, combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, butter and vanilla. Beat on low speed until combined. Add egg whites; beat 2 minutes more. Fill cupcake pans approximately ½ to ¾ full with batter. Bake for 12-15 minutes until wooden pick inserted in the center comes out clean.

When finished baking, remove from oven and allow cupcakes to cool in pan for 10-15 minutes. Remove from cupcake pan and finish cooling on a wire rack. Frost cupcakes with cream cheese frosting and garnish with red raspberry.

Cream Cheese Frosting:

INGREDIENTS

3 ounces cream cheese – softened

¼ lb unsalted butter – softened

2 teaspoons pure vanilla extract

2 cups Confectioners’ sugar

1-2 drops red food coloring

PREPARATION

In electric mixer, blend cream cheese, butter and vanilla. Mix until light and fluffy, add in confectioners’ sugar and blend until smooth and creamy. Add in 1-2 drops of red food coloring (careful, a little goes a long way) and mix to the desired pink tint. Frost cupcakes and garnish with a red raspberry.

Kahlua Fat Free Cupcakes
According to my research Kahlua is vegan.
Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan raw, your choice)
1 1/2 cups water
3 tbs. Kahlua
2 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.

Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Kahlua Frosting- Traditional (Not Fat Free)
Ingredients

6 tbs. sunflower shortening, or another vegan shortening, or margarine
1 lb sifted evaporated cane juice/vegan powdered sugar or traditional powdered sugar
3 tbs. unsweetened cocoa
5 tbs. Kahlua
Blend together well. If the mixture is too stiff add more Kahlua one teaspoon at a time.

Fat Free Kahlua Frosting
1.5 Bananas- Blend until Smooth
5 tsp. Kahlua
1 cup Evaporated Cane Juice or Vegan Powdered Sugar
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1 tbsp. white flour
Blend all Together until smooth.
Mix in cocoa powder.
If the mixture is too dry add a tsp. “milk” and mix in well.
If the mixture is too wet add a tablespoon of cocoa powder.

Fat Free Vegan Cupcakes

All Fat Free Recipes have no added fat.

Some of the ingredients may have naturally occurring fats.

Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan, raw, your choice)
1 3/4 cups water
1 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Frost with Fat Free Chocolate Fudge Frosting or the frosting of your choice.