Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Directions

 Cupcakes:

1. Preheat oven to 350°F (180°C).

2. In a large bowl, combine carrot, walnuts, pineapple and 1/2 cup (125 mL) flour. Mix and set aside.

3. In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.

4. In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add the vegetable oil, while whipping, until emulsified.

5. Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.

6. Line cupcake tins with liners and fill with batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.

Lemon Buttercream Frosting:

1. Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.

Makes 24 cupcakes.

Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).

PER SERVING (1 cupcake): about 462 cal, 3 g pro, 27 g fat (8 g sat. fat), 54 g carb, 1 g fibre, 51 mg chol, 137 mg sodium. %RDI: 2% calcium, 6% iron, 14% vit A, 5% vit C.

Source: walnutinfo.com