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​Inspiring Yum!                              

Carrot Cake Cupcakes with Orange "Butter" Cream Frosting

4/11/2014

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Just in time for Easter! Carrot Cake Cupcakes from Kember’s Pumpkin Bread Mix.  Here’s how to make one batch of 12 cupcakes (remember our Pumpkin Bread Mix comes with two!)…
  • Substitute 1 cup pureed carrots for the 1 cup pumpkin puree called for on the package. (To make carrot puree just steam carrots, drain excess water, and puree in a food processor or small blender. Add a little water if it’s too dry – should be the consistency of pumpkin puree or baby food. :))
  • Fold in 1/4 cup dried currants or raisins and 1/3 cup chopped nuts.
  • Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.
Top it with our favorite dairy-free Orange Buttercream Frosting below and you have an Easter potluck-family-get-together-can’t-eat-just-one winner.

ORANGE "BUTTER"CREAM FROSTING
1/2 cup butter alternative (I use Earth Balance soy-free “buttery sticks”), softened
1/2 cup shortening, softened (I use Palm Shortening because it’s soy-free but you can use whatever you like!)
3 cups powdered sugar
1/4 cup orange juice, freshly squeezed
2 teaspoons orange zest
Pinch of salt
​
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative and shortening on medium speed, about 2 minutes. Add the powdered sugar in three batches, mixing after each addition. Add the orange juice, orange zest, and salt. Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
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