Friday, May 13, 2011
is hosting a
Celebrity Cook Along
with the favorite southern chef,
I'm joining in with Paula Deen's recipe for
The Best Ever Carrot Cake Cupcakes.
You can find the recipe here.
It was created for Smithfield,
and let me tell you, it's a winner!
This recipe substitutes
crushed pineapple and applesauce
in place of the large amount of
oil typically found in carrot cake recipes.
That's a good thing!
I made them for Easter and topped the traditional
cream cheese butter icing with green sugar sprinkles.
Then I topped that with sugar carrots and
rabbit cupcake toppers from World Market.
Both tasty and cute!
Best Ever Carrot Cake Cupcakes
are moist and full of flavor.
The chef requested that I make mini
ones to keep in the freezer for a quick snack.
That too is a good idea!