Dessert

Spring Cupcakes with Citrus Icing is for Dessert.

Spring Cupcakes with Citrus Icing takes 5 minutes to prepare.

Spring Cupcakes with Citrus Icing takes 20 minutes to cook.

Spring Cupcakes with Citrus Icing makes 18 servings.

The ingredients for Spring Cupcakes with Citrus Icing are:

1 egg, at room temperature
1 egg white, at room temperature
3⁄4 cup brown sugar
2 cups grated carrots
2 small zucchini, grated (about 1 cup,
excess moisture pressed out with a
paper towel)
1⁄3 cup canola oil
1 tbsp orange zest (see Note)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp cinnamon
1⁄4 tsp salt
2 cups whole-wheat pastry flour
For the Icing:
1 tbsp orange zest (see Note)
2 tbsp orange juice (see Note)
1⁄2 cup confectioners? sugar

Here is how you make Spring Cupcakes with Citrus Icing:

1. Preheat the oven to 350? F. Fill 18 muffin cups with cupcake liners. 2. Combine the eggs and brown sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add the carrots, zucchini, oil, and orange zest to the mixture and stir to combine. 3. In a separate bowl, combine the baking powder, baking soda, cinnamon, salt, and flour using a fork; then add to the wet mixture. Using the mixer, blend just until combined. 4. Divide the batter among the muffin cups, and bake until a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. (If your oven has hot spots, rotate the pans halfway through cooking.) 5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack. 6. While the cupcakes are baking, prepare the icing by whisking together the orange zest, the orange juice, and sugar. After the cupcakes have cooled, top each one with 1 teaspoon of icing. Note: You should be able to get plenty of zest and juice for both the cupcakes and the icing from one large orange.

The nutritional information for Spring Cupcakes with Citrus Icing is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 145.7

• Total Fat: 4.9 g
• Cholesterol: 10.3 mg
• Sodium: 115.2 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 2.4 g
• Protein: 2.6 g