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Unformatted text preview: 3. In another bowl, beat eggs, butter and syrup until light and fluffy. 4. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups with 2/3 cup of batter. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. 6. Now the frosting, cream together the confectioners' sugar and cream cheese until smooth. 7. Gradually mix in the milk, lemon juice and vanilla until smooth and spreadable, about 5 minutes. 8. Use a knife, small spatula or pastry bag to frost the cupcakes once cooled. 9. Place a chocolate wafer on the frosting and enjoy!...
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This note was uploaded on 01/23/2012 for the course CULINARY 43435325 taught by Professor Mrroot during the Spring '10 term at Academy of Art University.
- Spring '10