What's Up Doc? Cupcakes

Sorry - this product is no longer available

We're sneaking in more brain power veggies into dessert time! A perfect cupcake loaded with carrots. A half the sugar mix, we've combined erythritol with brown sugar to lower the sugar by half as compared to the ordinary cupcake! Topped with a tangy cream cheese frosting, this is the perfect way to add a little veggie to your kiddos foodie life.
SKU: DYB-202226
$9.95
- +

We're sneaking in more brain power veggies into dessert time! A perfect cupcake loaded with carrots. A half the sugar mix, we've combined erythritol with brown sugar to lower the sugar by half as compared to the ordinary cupcake! Topped with a tangy cream cheese frosting, this is the perfect way to add a little veggie to your kiddos foodie life.

We're sneaking in more brain power veggies into dessert time! A perfect cupcake loaded with carrots. A half the sugar mix, we've combined erythritol with brown sugar to lower the sugar by half as compared to the ordinary cupcake! Topped with a tangy cream cheese frosting, this is the perfect way to add a little veggie to your kiddos foodie life.

YOU WILL NEED 

  • 1 ½ cups shredded carrots 

  • 2 large eggs 

  • ¾ cup canola oil or vegetable oil 

  • 3 tablespoons milk 

  • 1 brick (8oz) cream cheese – use light or fat free to reduce calories 

 

DIRECTIONS 

  1. Preheat oven to 350°F (177°C ) 

  1. Line a 12 count muffin pan with paper liners (or grease and flour really well) 

  1. Remove clear bag found inside your pouch (white icing mix) 

  1. Empty contents of directly found inside your pouch into your bowl 

  1. Add eggs, carrots and vegetable oil and milk to your dry mix.  Beat on medium speed just until your cupcake mix comes together (be careful not to overbeat. This is what causes cupcakes to rise and fall in the middle) 

  1. Scoop mix into well-greased and floured or paper-lined muffin tins. Fill each well 2/3 of the way full to prevent over rising 

  1. Bake your cupcakes for 18 to 20 minutes, until a toothpick inserted into the center comes out clean 

  1. COOL your cupcakes completely and remove to wire racks before decorating 

  1. Make Frosting : BEAT your cream cheese until nice and fluffy. Add contents of your MEDIUM bag and beat with electric mixer on slow speed, gradually increasing the speed as you go until fully combined.  If too thick of an icing, Add WATER 1 teaspoon at a time until your frosting is your desired spreading or piping consistency and frost your cupcakes 

Write your own review
*
*
  • Bad
  • Excellent
*
*
*
*
Product tags
Customers who bought this item also bought
Picture of Gut Lovers Banana Cream Frozen Cheesecake Bites

Gut Lovers Banana Cream Frozen Cheesecake Bites

These frozen cheesecake bites—they're better than ice cream! It's like a no-bake cheesecake with a graham crumb crust and a banana cream filling. Prebiotics and protein powder make it extra good for you, and we cut the sugar in half so you can enjoy it without all the guilt. Just add butter, whipped topping, and cream cheese to make these delicious frozen treats. Makes one 8x8 pan
$12.95
Picture of Philly Cheese steak casserole

Philly Cheese steak casserole

This Philly Cheese steak Casserole is one of those comfort foods that everyone just loves. It's a delicious, cheesy, noodle casserole topped with lots of meat and cheese that the whole family will enjoy. Casseroles are great because they're so easy to put together for an easy weeknight win.
$8.50
Picture of Cheddar Garlic & Herb Quick-bread

Cheddar Garlic & Herb Quick-bread

A no yeast bread that is super quick to prepare! Light, fluffy, super moist and packed with flavor. An easy bread to make and have in the oven in 10 minutes or less.
$7.95