I got the carrot cupcake recipe from Taste of Home. I chose this recipe because I had carrot pulp from juicing. (Yes, I am trying to incorporate a healthy lifestyle. Well, ‘trying’ is the operative word.)
Actually, I juiced 4 carrots, 2 cucumber and 1 apple. So, this should be called carrot-cucumber-apple cupcake with chocolate chips. The name is too long so I settled for a simpler title. You can see that there are carrot chunks left which I sliced into smaller bits.
I prepared the following ingredients.
I just followed this: In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder,and salt; gradually add to egg mixture. Stir in carrots.
Truth is, I did not measure my pulp. I just dumped what I had. I warned my aunts that the finished product might have bits of cucumber seeds.
This is what the batter looks like.
But I cannot resist not folding in some chocolate chips. I left a handful for the toppings.
Now I let the photos do the talking.
I bought the cupcake holder a few weeks ago. This means that there will be cupcakes for Noche Buena next week. 😀
Merry Christmas, everyone!