Carrot Cake Cupcakes With Orange Icing Flat Belly Diet Recipes

WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)

Steps:

• Preheat oven to 350°F (175 C).
• Lightly butter a 13 x 9-inch baking pan.
• Wash and trim carrots and cut into large pieces.
• Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
• I grated my carrots.
• Set aside.
• Cut orange into 8 wedges.
• Do not peel.
• Remove white center and seeds.
• Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
• Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
• In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
• Stir carrot mixture into dry ingredients until combined.
• Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
• Cool cake in pan.
• Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
• Stir in enough powdered sugar to obtain a spreadable consistency.
• When cake is cool, spread top with icing.
• Makes 16 servings.
• The One-Day-at-a- Time Low-Fat Cookbook.

FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING

Steps:

• Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
• Slowly add the wet ingredients to the dry, stirring until smooth.
• Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
• Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
• Icing:.
• Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
• Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

CARROT CUPCAKES WITH ORANGE ICING

Steps:

• Make cupcakes:
• Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
• Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
• Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
• Make icing:
• Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.