Carrot Cake Cupcakes with KISSES

Name: Carrot Cake Cupcakes with KISSES
Ingredients: 1 egg; 1/4 cupvegetable oil; 1/2 teaspoonvanilla extract; 1/2 cupall-purpose flour; 1/4 cupgranulated sugar; 2-1/2 tablespoonspacked light brown sugar; 1/2 teaspoonground cinnamon; 1/2 teaspoonbaking soda; 2/3 cupgrated carrot; 1/4 cupfinely chopped almonds (optional); CREAM CHEESE FROSTING (recipe follows); 24 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

There's no better Easter dessert than carrot cake, and these mini carrot cupcakes are a shareable version of a classic. Top them off with rich cream cheese frosting and HERSHEY'S KISSES Milk Chocolates with Almonds. They're a quick and eay dessert option for bakers of all levels.

SKILL LEVEL

Beginner

PREP

30 min

BAKE

11 min

Ingredients

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

0 mg

0% DV

Total Carbohydrates

0 g

0% DV

Dietary Fiber

0% DV

Sugars

0 g

Protein

0 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

0% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

0 mg

0% DV

Total Carbohydrates

0 g

0% DV

Dietary Fiber

0% DV

Sugars

0 g

Protein

0 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

0% DV

egg

1/4 cup

vegetable oil

1/2 teaspoon

vanilla extract

1/2 cup

all-purpose flour

1/4 cup

granulated sugar

2-1/2 tablespoons

packed light brown sugar

1/2 teaspoon

ground cinnamon

1/2 teaspoon

baking soda

2/3 cup

grated carrot

1/4 cup

finely chopped almonds (optional)

CREAM CHEESE FROSTING (recipe follows)

HERSHEY'S KISSES Brand Milk Chocolates with Almonds

Directions

1. Heat oven to 350°F. Line mini muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.

2. Beat egg, oil and vanilla in medium bowl with wooden spoon or wire whisk. Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot and almonds, if desired. Place about 2 teaspoons mixture in each prepared cup.

3. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove wrappers from chocolates. Prepare and frost cupcakes with CREAM CHEESE FROSTING. Top each cupcake with chocolate piece. Makes about 24 cupcakes.

CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until smooth. About 1-1/2 cups frosting.

Carrot Cake Cupcakes with KISSES

Ingredients

Directions

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