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What's Up Doc? Cupcakes

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
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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 

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