INGREDIENTS:
- Cupcakes
- 1/2 cup canola oil
- 1/2 cup unbleached, evaporated cane sugar
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 2 medium carrots, grated
- 1 small zucchini, grated
- 1/2 cup chopped walnuts
- Frosting
- 4 ounces cream cheese, softened
- 1 2/3 cup powdered sugar, sifted
- 2 teaspoons lime juice
- 12 walnut halves, for decoration
METHOD:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or coat with nonstick spray.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated. Add lime juice and beat until frosting is light and fluffy. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
NUTRITIONAL INFO:
Per Serving: Serving size: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates, (2 g dietary fiber, 25g sugar), 5g protein.
SPECIAL DIETS:
Vegetarian
