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Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve.
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Instead of spreading frosting on top like a cake, the cream cheese is swirled and baked right into the dessert bars for an extra creamy bite. Get Ree's Carrot Cake Bars recipe . Antonis Anchilleos
An Italian In My Kitchen. A quick and easy pie the entire family will love. Get the recipe: Easy Tiramisu Pie. Simple Joy. ... Grandma's carrot cake taken to an entirely new level!
VARIATION: To make carrot cupcakes (2 dozen): Spoon the batter into 24 paper-lined standard muffin cups. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Cool for 5 minutes in the pans; then transfer to a rack to cool completely.
Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee cake. 75 fall recipes to cook right now Skip to main content
Preppy Kitchen The turkey bodies are piped with some chocolate buttercream and a large round tip and all those feathers were made with the flick of a wrist and small petal tips. Get the recipe ...
Directions for the cake: Preheat the oven to 350 F. Butter and flour two 9-inch round cake pans or spray with baking spray. Line the bottoms of the pans with parchment paper rounds.