Name: Carrot Cupcakes
Total time: 25 s
Yield: 15
Cuisine: Global
Ingredients: 1 2/3 cup Whole-wheat flour; 1 teaspoon Baking soda; 0 1/2 teaspoon Baking Powder; 1 salt; 1 1/2 teaspoon Cinnamon; 1/4 teaspoon Ground nutmeg; 1/4 teaspoon Ground cloves; 2 cups Fresh finely-grated carrots; 6 tablespoons Labneh; 1/4 cup Brown sugar; 1/4 cup Honey; 3 Large Eggs; 2 teaspoons Vanilla extract; 1 pound White Frosting ingredients:; 3 tablespoons Water; 1 cup Greek yogurt; 1/4 cup Powdered sugar; 1 teaspoon Vanilla extract

Let´s Cook

P = Steps performed by Parents; K = Steps performed by Kids

Preheat oven to 180°C (P)

In a large bowl, whisk together all wet ingredients until combined and smooth (K)
In a separate bowl, whisk all dry ingredients (K)
Pour the wet ingredients and fold everything together until just combined. Do not overmix and then add the carrots and stir until combined (K)
Pour the batter into the cupcake liners until 3/4 full (K)
Bake for 18 - 20 minutes (P)

Frosting:

• Blend water, yogurt and vanilla until smooth (K)
• Beat in the powdered sugar until smooth (K)
• Tansfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes (P)

Carrot Cupcakes

Ingredients

Let´s Cook

P = Steps performed by Parents; K = Steps performed by Kids

Frosting:

The science behind the idea