Have you ever noticed that if you talk about food on Facebook everyone wants the recipe? Well here you go my friends, they are amazing! Enjoyed them for breakfast this morning with my French Roast.
On a side note see that amazing cake plate? That plate belonged to my Great Granny. I remember as a girl my Mom serving our Birthday Cakes on that plate. It is a cherished piece in this house and I love when I get to use it.
apple carrot cupcakes with cream cheese frosting
2 1/4 c flour, Pamela’s GF baking mix works just as well
2 tsp baking soda
2 1/2 tsp pumpkin pie spice
1 tsp salt
1 stick butter, softened
1 cup sugar
1 tsp vanilla
2 apples, grated (I used Honey Crisp this time)
2 cups grated carrots
Preheat oven to 350. Mix butter, sugar, eggs and vanilla. Add salt and pumpkin pie spice. Next gradually add flour and baking soda. Fold in Carrots and Apples. Line muffin pan with paper liners or I prefer just to spray with Pam. Bake 17 –21 minutes or until tooth pick comes out clean. Cool completely. Yield: 24
cream cheese frosting ~ I did adapt this from the Barefoot Contessa
1 ~ 8oz block of cream cheese, softened
1 stick of butter, softened
1 1/4 cup powdered sugar
1 tsp almond extract
1 tsp vanilla extract
Put butter and cream cheese in mixer and combine well. Add extracts and mix. Slowly add powdered sugar and you have just made a little heaven on earth. This is my go to frosting. I filled a lunch baggie, snipped the tip and away I went. We even have some left today for my “sippy cup” gang’s snack, I am going to put it on graham crackers for them. These kids eat well!