Carrot Tops Cupcake

Makes 18 cupcakes

Cupcakes:

2 cups white whole-wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

2 large eggs

1¼ cups sugar

½ cup canola oil

¼ cup orange juice

1½ cups grated carrots

Topping:

1 package (8 ounces) low-fat cream cheese, softened

4 tablespoons unsalted butter, softened

1 box (16 ounces) confectioners’ sugar

3 tablespoons low-fat milk

1 teaspoon vanilla extract

8 graham crackers, crushed

18 circus peanuts

4 green Twizzlers

Method:

1 Heat oven to 350°F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.

2 Divide batter among prepared liners. Bake 18 to 22 minutes, or until a toothpick inserted into centers come out clean. Transfer to a wire rack and let cool completely.

3 To decorate tops, beat cream cheese and butter until smooth. Gradually add sugar and milk; beat until smooth. Mix in vanilla. Frost cupcakes, then roll edges in crushed graham crackers. Top each with a circus peanut. Poke a few holes in each peanut; insert Twizzler pieces for stem.

Nutrition per cupcake: 364 calories; 4g protein; 13g fat (4g saturated fat); 60g carbohydrate; 2g fiber; 42mg calcium; 1mg iron; 230mg sodium.

Carrot Tops Cupcake