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Cocoa-Carrot Cupcakes with White Chocolate Chips

Cocoa-Carrot Cupcakes with White Chocolate Chips
The recipe Cocoa-Carrot Cupcakes with White Chocolate Chips is ready in roughly 45 minutes and is definitely a spectacular dairy free option for lovers of American food. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 218 calories. If you have baking soda, canolan oil, brown sugar, and a few other ingredients on hand, you can make it.

Instructions

1
• Preheat the oven to 350°F.
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OvenOven
2
Place paper liners in 24 cupcake/muffin tins.
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CupcakesCupcakes
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Muffin TrayMuffin Tray
3
Place the sugar, oil, and eggs in a mixer fitted with a paddle and beat until well combined.
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SugarSugar
EggEgg
Cooking OilCooking Oil
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BlenderBlender
4
Place the flour, cocoa powder, baking soda, and salt in a separate bowl and mix well.
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Cocoa PowderCocoa Powder
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
5
Add to the oil mixture, scrape down the sides of the bowl, add the carrots and chocolate chips, and mix again. Scrape down the sides of the bowl.
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Chocolate ChipsChocolate Chips
CarrotCarrot
Cooking OilCooking Oil
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BowlBowl
6
• Using a 2-ounce ice cream scoop or heaping tablespoon, fill the prepared tins.
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Ice CreamIce Cream
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Ice Cream ScoopIce Cream Scoop
7
Transfer to the oven and bake until a tester comes out clean and the tops are slightly domed, 22 to 25 minutes.
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OvenOven
8
Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and set aside to cool.
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CupcakesCupcakes
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Wire RackWire Rack
Frying PanFrying Pan
9
Reprinted with permission from Cookies for Kids Cancer: Best
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CookiesCookies
10
Bake Sale Cookbook by Gretchen Holt-Witte, (C) 2011 Wiley
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OvenOven
DifficultyExpert
Ready In45 m.
Servings24
Health Score2
Dairy Free
CuisinesAmerican
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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