Wel-Made Carrot Cake Muffins with Cream Cheese Frosting
SERVING SIZE 116 g ( 1 Muffin )
SERVINGS PER RECIPE 12
1-stick (½ cup) butter, melted
3 cups (330g) Cambrooke Wel-Made Baking Mix
1 ¼ cup (209g) grated carrots
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 ½ tsp ground cinnamon
2 Tbs (25g) raisins
⅔ cup water
CREAM CHEESE FROSTING:
½ cup (1 stick) butter, softened
1 ½ cup confectioners sugar
2 Tbs Cambrooke Plain Cream Cheese
1 tsp vanilla or almond extract
Preheat oven to 350 degrees F.
Line 12 cupcake tins with paper cupcake liners.
In a large bowl, using an electric mixer on medium-high speed, beat together melted butter, sugar, and water. Add Wel-Made Baking Mix and remaining dry ingredients. Beat just until mixed. Add grated carrots and raisins, mix until combined.
Pour into cupcake tins and bake until done (about 22 to 27 minutes) or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan to wire rack. Cool completely, about 30 minutes.
Using an electric mixer set on medium-high speed, beat together the butter, confectioners’ sugar, cream cheese and flavoring until light and fluffy. Frost the cooled muffins and serve.