Good-For-You Carrot Cupcakes
|Honey||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Bean curd||8 Ounce, drained (Fresh Ones)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Finely shredded carrot||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Cream cheese frosting||1 Cup (16 tbs) (1 Recipe)|
In a blender container or a food processor bowl combine the eggs, honey, oil, bean curd, baking soda, cinnamon, lemon juice, and vanilla.
Cover and blend or process till smooth.
Pour the mixture into a large mixing bowl.
Beat in the whole wheat flour and carrot.
Stir in the walnuts.
Grease 2 1/2 inch muffin pans or line with paper bake cups; fill 3/4 full.
Bake in a 325Â° oven about 20 minutes or till done.
Cool thoroughly on a wire rack.
Spread with Cream Cheese Frosting.
For a decorative frosting, use a cake comb to spread.
Store cupcakes, covered, in refrigerator.