Last weekend, I made Carrot Cupcakes based on a recipe I found in Mom's Recipe Box for Carrot Cake. The recipe uses whole wheat flour and honey to sweeten. They turned out quite delicious. The other thing I found was a list of tips for using honey. I'll list those here as well.
• Measuring - wet the cup or spoon
• Mix honey with ingredients such as eggs, milk, and cheese at room temperature
• 1 cup of honey = 1 cup of sugar
• When using honey as a substitute, reduce liquid in a recipe by 1/4 cup for each cup of honey.
• Honey-sweetened baked goods are more flavorful the next day.
• Foods made with honey brown faster. Always reduce the called for temperature by 25º when substituting honey for sugar.
1/2 cup vegetable oil
1 cup honey
1/4 cup yogurt
2 cups whole wheat pastry flour (I used regular whole wheat flour...you'd probably get a more cakey cake with the pastry flour)
1 tsp. baking soda
1 tsp. salt
1/2 to 1 cup chopped nuts (I always leave the nuts out....I'm not nuts about nuts in my food)
1/2 to 1 cup chopped dried fruit (I used golden raisins)
1 cup carrots, grated
1/4 cup of wheat germ
Break eggs into a large mixing bowl and wisk until blended. Add oil, honey and yogurt. Mix well. Stir in flour, then add baking soda, salt and cinnamon. Add nuts, dried fruit and carrots. Mix all thoroughly.
Bake in a greased 9-inch ring mold or square pan at 350º for about 45 minutes.
Bake cupcakes for about 20-30 minutes. Yields 12 cupcakes.
Frosting for Carrot Cake
1 package cream cheese
1/2 stick of oleo (I used butter)
1 box confectioner's sugar
Mix all ingredients until creamy, smooth and spreadable. I simply used a ziploc bag with one of the corners snipped off to squeeze out the frosting into the shape of carrots.
Note: This makes a lot of frosting, so for cupcakes, you could halve the recipe and have plenty.
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