Carrot & Raisin Spice Cupcakes
Total TimePrep: 30 min. Bake: 20 min. + cooling
Wonderful recipe; but I cut the fat by changing 1/2 c of oil for 1/2 c of drained applesauce. I also added 1 c of chopped walnuts and 8 oz of drained crushed pineapple. I omitted the filling altogether, it really doesn't need it. I also cut back the clove and nutmeg to 1/8 tsp as they are rather strong spices.
I absolutely loved the taste of this muffin. I errored by thinking it was for one dozen instead of two. I overfilled way too much and I had a volcanic reaction! - which was totally my fault. So my warning is just to make sure to use for a complete two dozen. Since I ended up with flat instead of nice round muffins I did not attempt the filling. Actually I got tons of compliments on just the plain muffin (even though my coworkers all gave me a hard time about my 'ugly muffins!!)
Great taste and verrrry moist! I subbed 1 cup applesauce for one of the cups of carrots, and my family loved them.
Very moist. I subbed half the oil for apple sauce and half the sugar for regular Splenda. I used Splenda brown sugar as well. I loved the flavour but will put a little bit more spice into the batter next time. The pineapple filling was hard to "inject" into the centre. I didn't have a wide opening in my icing syringe and the baggy thing didn't work. I used spoons and made do. I think I put on way too much cream cheese icing. Yummy!!!