These delicious mini-cupcakes were delivered to us yesterday from our April Ruchette of the Month, Hayley! Only 5 minutes after they were delivered, all the cupcakes had been eaten and "Can I have the recipe?!" was asked more than once.
We want to give a big THANK YOU to Hayley for not only being oh-so-sweet with her hand-delivered treats, but for sharing the cupcake recipe too. Trust us, you'll want to try them! After you've made a batch, send Hayley a tweet @hayleysolano to let her know how they turned out!
(yields about 2 dozen cupcakes)
4 eggs (I have 5 chickens at home so I was able to use fresh eggs!)
1 cup of brown sugar
1 cup of granulated sugar
1 ½ cups of olive oil
2 cups of flour (I use wheat flour - more guilt-free!)
2 teaspoons of baking soda
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 ½ teaspoons nutmeg
3 cups of grated carrots (a food processor works great for this)
1 cup of coconut
1 8-ounce can of crushed pineapple (make sure to drain!)
1 cup of pecans (this can be substituted for any other nut - walnuts are great too!)
Cream Cheese Frosting:
- 1/2 cup of butter (soften)
-1 8-ounce package of cream cheese (soften)
-1 1-pound box of powdered sugar (sift)
-2-teaspoons of vanilla (optional)
-You can always add food coloring for fun
Pre-heat oven to 350
1. Beat 4 eggs
2. Add in brown and granulated sugars
3. Add in olive oil
4. Add flour, baking soda, and baking powder
5. Add remaining ingredients (carrots, nuts, pineapple, cinnamon, nutmeg, and coconut)
6. Bake for 20 minutes
-- Hayley Solano
In case you missed her Ruchette of the Month interview, see it here! In addition to being an amazing baker, she's a fashionable Ruchette AND a talented musician.
P.S. Try not to eat all the cupcakes at once! :) If you have a recipe you'd like to share too, email it (along with unedited images) to email@example.com. We'd love to include you in the Blogger Family!