KITCHEN MISADVENTURE SERIES – Carrot cupcakes

Finally, after more than a week of waiting and searching for the right ingredients, I am finally able to cook using my new silicone bakeware and made some carrot cupcakes! Of course, I sourced the recipe from my fave blogger, Connie Veneracion, so if you need the exact recipe just visit her blog at CASA Veneracion. I made the cupcakes after lunch, when my daughter arrived from school...yup it's one of those make-up Saturdays when kids have to pay for the holidays spent during unscheduled time off brought on by storms. While I waited for her I grated the carrots already and laid out the dry ingredients in bowls so they'd be easy to mix upon her arrival. In a bowl, mix the carrots and the brown sugar. In another bowl, combine the dry ingredients - flour, baking powder, cinnamon and salt. Then, in another bowl, the wet ingredients - beat the eggs, add the white sugar, vanilla, vegetable oil and the crushed pineapples. Mix well. Slowly blend in the flour mixture, then the grated carrots and finally the raisins and nuts, I used cashew. Fill the muffin pans and bake in the oven for twenty minutes or until a toothpick inserted in the center comes out clean. It's so easy and quite quick to do...so delicious when served warm with a hot cup of coffee. Yummy!