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Recipe of Carrot Cupcakes with Splenda
Recipe

Carrot Cupcakes with Splenda

45 mins
Half
222
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Like the carrot cake, these shortcakes are full of flavor and nutrients. They are ideal for tea time.
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Ingredients

12 portions
  • 1 cup flour
  • 1 cup vegetal oil
  • 1/4 cups Splenda, granulated
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons Ground ginger
  • 1/4 teaspoons ground clove
  • 1 cup low fat milk
  • 1 cup carrot, grated
  • 1/2 cups walnut, chopped
  • 3 eggs
  • 1/4 cups Splenda, granulated
  • 1 cup light cream cheese
  • 3 drops lemon juice
  • 1 tablespoon milk light

Preparation

Cupcake Mix all the ingredients in a pan, with a balloon blender. The mixture is emptied in special pancake molds (cupcakes), coated with white caps and baked at 190 ° C for approximately 30 minutes.
Glazing Beat the ingredients with a balloon blender until they are well blended and creamy. Add orange food coloring to a little of the glaze to prepare the carrots.
Cover the mantecadas with the glaze.

PRESENTATION

Decorate with carrot balls, the same glaze, made with a smooth mouthpiece, and fresh leaves (optional).

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Alexia Hdz Gz
13/01/2020 17:44:00
¿A partir de qué ingrediente es cada cosa?
Sandra Beltran
01/08/2019 09:15:27
Buenisimos

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