Wednesday, January 19, 2011

Emergency!! Flop In The Kitchen: Whole Wheat Carrot Cupcakes

These carrot cupcakes are so yummy!!

"After the second time of making them."

HOLY COW!! What happened?

Have you ever seen the advertisement in magazines where the woman is using a jack-hammer to clean her cupcake pan?

That is exactly what I had to do when I removed the carrot cupcakes (first batch) from my oven.

Look at that mess....

I had to dig them out of the cupcake pan and throw them away.

It pains me to throw food away, but these were not even edible.

I found the recipe in this cookbook, and it makes me wonder if cookbook recipes are tested before they are published.

There is no way this recipe was tested, but I fixed this recipe (with second batch).

I am in the process of publishing my own cookbook, with the gentle nudge of a friend (The Better Baker).

I guarantee every single recipe in my cookbook will be tested and approved before publication.

And if you visit The Better Baker, she sells her cookbook there, and her recipes in her cookbook are tested and approved also. I know, because I have made many from her book (no fail).

Do you own a salad shooter?

This is the next best thing to drooling over Richard Gere. Can you tell I'm a huge fan?

I use my salad shooter a lot during the summer. Shred zucchini, slice cucumbers, and makes a coleslaw easy....

Shredded carrot and golden raisins?

What a perfect match, and they are going to be placed in a fixed flop recipe.

Even though my first batch flopped, don't be afraid to try these. They are excellent, and everyone in my family loved them.

I witnessed my daughter sneaking them to her room....

There is one thing that I longed for when the carrot cupcakes were mastered.


I didn't have any on hand so I had to pretend.

Angie's Whole Wheat Carrot Cupcakes

1 c. white sugar (this can easily be cut back to 1/2 c.)
1 c. brown sugar
1 c. oil *the second time I made these I was 1/4 c. short of oil. I replaced the missing oil with unsweetened apple sauce*

1 tsp. vanilla extract

Beat in 1 at a time:
4 eggs

Mix together and beat in:
1 c. whole wheat flour
1 c. all-purpose flour
1/3 c. dry milk powder
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1/2 tsp. salt

Stir in:
3 c. finely shredded carrots
1/2 c. golden raisins

Bake in paper lined cupcake pan at 350 degrees F. for 25 to 35 minutes; check with wooden pick. Fill paper liners half way or just a little more. Make sure there is enough room for them to rise without running over the top of pan.
You should end up with 24 cupcakes.


Good Luck~Happy Eating~Enjoy

"No one can serve two masters at the same time. He will hate one of them and love the other. Or he will be faithful to one and dislike the other. You can't serve God and Money at the same time." Matt. 6:24


  1. That happen to me so many times:))..and your cupcakes look moist and sooo delicious!

  2. Oh no! They look good though :-)

    Traci @ Ordinary Inspirations

  3. Gracious me! I cracked up to see the M.E.S.S. you had with your first batch. :-/ Good thing you knew what to do. They sound yummy-licious! It certainly is a VERY good thing to test recipes before publishing them - you're definitely on the right track. *-* Your pictures are awesome - thanks for sharing!


I look forward to and appreciate any comments.
Thank you for stopping by.


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