Carrot apple-sauce cupcakes

For one of my friends baby first birthday party,  I wanted to make some healthy cupcakes. My idea of making these cupcakes was to use the readily available and simple ingredients that babies or kids like to eat. I used this Recipezaar recipe, with a few omissions, to make these carrot cupcakes. I used apple sauce instead of oil and using apple sause will definitely cut your calories to half. I used Betty Crocker vanilla frosting.

INGREDIENTS:

• 2 cups all purpose flour
• 2 cups shredded carrots
• 1 cup sugar
• 11/2 cup apple sauce or canola oil (1 cup)
• 1 8-ounce can of crushed pineapples
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 tsp vanilla extract

 PROCESS:

Before you start the recipe, preheat your oven.  These cupcakes will bake at 350°F.
Shred two cups( 3 medium sized) of fresh, raw carrots.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Well combine together and add 1 cup of sugar.
Then add applesauce (or oil), eggs, and vanilla.
When you mix all together the batter should like thick brown.
Then add chredded carrots and 1/3 rd can of crushed pineapple chunks(well drained).
Baked in a pre-heated 350 degree oven for 20 to 25 minutes until they turn brown.
With this recipe I think you can make about 16 to 20 pancakes.

CHOCOLATE LAYER CAKE

INGREDIENTS: 

1 pkg. (18.25 oz.) chocolate cake mix
4 eggs
1/2 c. vegetable oil
1 c. water
1 tsp. vanilla
1/2c. chopped pecans/ nuts.

PROCESS:

1. Preheat oven to 350 degree F. Grease and flour 13 x 9 “baking pan .
2. Mix water, eggs, oil and cake mix. Beat at low speed until mositened and then beat at high speed 2 minutes.
3. Pour chocolate cake mix with ingredients into the pan and bake for 40 to 45 minute.
4. Remove from oven when the wooden pick inserted near center come sout clean.
5. Store covered in refrigerator and serve with frosting and sprinkles.FROSTING:
I use Betty crocker choclate frosting.