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Caramel Carrot Cupcakes

July 22, 2016



INGREDIENTS
  • 1 cup Marzetti® Caramel Apple Dip, divided
  • 18 oz Carrot cake mix
  • 2 tbsp Butter, softened
  • Zest from 1 large orange
  • 1/2 cup Orange juice
  • 1/2 cup Water
  • 3 Eggs
  • 1/2 cup Vegetable oil
  • 1/2 cup Pecans, chopped
  • 1/2 cup Carrots, grated
  • 8 oz Plain cream cheese, softened
  • Pecans or grated carrot, for garnish
Preparation

Preheat oven to 350°F. Line large muffin tins with paper liners.

In a large bowl, combine cake mix, juice, water, eggs and oil and mix with an electric hand mixer on medium speed for 2 minutes. Fold in nuts and carrots. Fill each cup about three quarters full with batter. Bake for 17-22 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.

Slice off tops of each cake and hollow out a small hole. Spoon 1 tbsp. Marzetti® Caramel Apple Dip into each hole and replace tops.

For frosting, beat cream cheese in a large mixing bowl with an electric hand mixer, on medium speed until smooth. Add butter and continue to blend until smooth. Add remaining 1/3 cup Marzetti Caramel Apple Dip and zest and mix until just blended. Frost top of cakes with frosting and garnish with an additional dollop of Marzetti Caramel Apple Dip and a whole pecan or a small sprinkling of grated carrot.


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