KISSES Topped Mini Carrot Cupcakes
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.
Ingredients
- 1 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)
- 24 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.
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