Hippity Hop Cupcakes
Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup Crisco® Pure Vegetable Oil
1 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1 3/4 cups finely shredded carrots
1/3 cup finely chopped walnuts
1/2 cup sweetened coconut
FROSTING
1 (3 oz.) package cream cheese, softened
1/4 cup Crisco® All-Vegetable Shortening
OR
1/4 cup unsalted butter, softened
1/4 cup Jif® Creamy Peanut Butter
2 cups powdered sugar
2 tablespoons milk
Directions:
1. HEAT oven to 350°F. Spray muffin tin with no-stick cooking spray or use individual baking cups.
2. STIR together flour, baking soda, salt, cinnamon and nutmeg in small bowl. In large bowl, whisk together oil, peanut butter, brown sugar and eggs. Add carrots, walnuts and coconut, stirring until combined.
3. ADD flour mixture and mix until combined (batter will be stiff). Spoon into prepared muffin tins, filling them 2/3 full.
4. BAKE 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool 5 to 10 minutes. Carefully place on cooling rack and cool completely.
5. BEAT together frosting ingredients until fluffy. Spread on cooled cupcakes.
Yield: 12 cupcakes
Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup Crisco® Pure Vegetable Oil
1 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1 3/4 cups finely shredded carrots
1/3 cup finely chopped walnuts
1/2 cup sweetened coconut
FROSTING
1 (3 oz.) package cream cheese, softened
1/4 cup Crisco® All-Vegetable Shortening
OR
1/4 cup unsalted butter, softened
1/4 cup Jif® Creamy Peanut Butter
2 cups powdered sugar
2 tablespoons milk
Directions:
1. HEAT oven to 350°F. Spray muffin tin with no-stick cooking spray or use individual baking cups.
2. STIR together flour, baking soda, salt, cinnamon and nutmeg in small bowl. In large bowl, whisk together oil, peanut butter, brown sugar and eggs. Add carrots, walnuts and coconut, stirring until combined.
3. ADD flour mixture and mix until combined (batter will be stiff). Spoon into prepared muffin tins, filling them 2/3 full.
4. BAKE 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool 5 to 10 minutes. Carefully place on cooling rack and cool completely.
5. BEAT together frosting ingredients until fluffy. Spread on cooled cupcakes.
Yield: 12 cupcakes
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