Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Cranberry Carrot Cupcakes



Ingredients:
3 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. soft butter
1 c. firmly packed light brown sugar
3 eggs
3/4 c. orange juice
1 tbsp. grated orange rind
1 c. shredded carrots
1 c. (4 oz.) fresh or frozen chopped cranberries
1 c. chopped walnuts (optional)



Preparation:
In a medium mixing bowl, stir dry ingredients until thoroughly mixed. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Combine orange juice and rind; add to creamed mixture alternately with flour mixture. Blend in carrots, cranberries and chopped nuts. Spoon mixture into paper lined cupcake pans. Bake in 350 degree oven for 20-25 minutes or until the tops are golden brown. Cool thoroughly on wire racks. Makes 2 dozen cupcakes.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.