 |
||
|
|
Carrot Cupcakes 2 eggs, beaten Preheat oven to 350 F (175 degrees C). Line 12 muffin cups with papers. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the dry ingredients. Mix dry ingredients into the carrot mixture until evenly moist. Spoon evenly into muffin cups. Bake 25 minutes or until a toothpick inserted in the center |
|