Because there is no frosting on these cupcakes, they're great for freezing: Store them (without the powdered sugar) in a heavy-duty zip-top plastic bag. To thaw, wrap each cupcake in a paper towel and microwave at MEDIUM for 15 to 25 seconds. Or if you have more time, let them sit at room temperature until thawed. Dust with powdered sugar, if desired.
1 pound carrots, peeled and sliced
1 3/4 cups sugar
6 tablespoons vegetable oil
1/3 cup low-fat buttermilk
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, finely chopped
3 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
Place carrots in a food processor; process until finely minced.
Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
Spoon batter into 22 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.
I made these for a friend after she delivered her baby a few years ago and they were a huge hit. A little bit sweet, very moist, and some good nutrients. I just made them again for my daughter to take to school for a snack. I cut back on the sugar by just over 1/2 a cup, added cinnamon (about a teaspoon) and used yogurt in place of the buttermilk. They are quite good, not as sweet as many muffins. I also used applesauce in place of half the oil. Next time I may use small chocolate chips as the chocolate fans want more of an obvious chocolate bite.
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