Really now, is there a difference between a cupcake and a muffin? Isn't a muffin just a naked cupcake?!
I like to call these miniature muffins "inside-out cupcakes" because the traditional cream cheese frosting is inside, making them just as tasty as frosted cupcake, but much easier to transport.
Inside-out Mini Carrot Cupcakes/Mini-muffins Filled with Cream Cheese
Preheat oven to 350.
Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp cinnamon, ½ tsp. nutmeg, and 1 c. sugar.
In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil. Stir in 1½ shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you'd like).
In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a teaspoon of the cream cheese filling on top of the batter in each muffin cup.
Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.
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Reader Comments (Page 1 of 1)
4-17-2006 @ 11:23AM
Becky said...
I made these this past weekend, but the filling didn't sink down into the muffin cup. I think, for starters, that the muffin cups should be filled only 1/2 or 2/3 full, not 3/4. But then, is there a trick to getting the filling down inside? Mine stayed on top. They were good, but would have been yummier if the filling was actually on the inside. I'd like to make them again, so any advice would be helpful.
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