Carrot Cupcake with Chocolate Chips

I got the carrot cupcake recipe from Taste of Home.  I chose this recipe because I had carrot pulp from juicing.  (Yes, I am trying to incorporate a healthy lifestyle. Well, ‘trying’ is the operative word.)

Actually, I juiced 4 carrots, 2 cucumber and 1 apple.  So, this should be called carrot-cucumber-apple cupcake with chocolate chips. The name is too long so I settled for a simpler title.  You can see that there are carrot chunks left which I sliced into smaller bits.

IMG_3025

I prepared the following ingredients.

IMG_3019

I just followed this: In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder,and salt; gradually add to egg mixture. Stir in carrots.

Truth is, I did not measure my pulp. I just dumped what I had. I warned my aunts that the finished product might have bits of cucumber seeds.

This is what the batter looks like.

IMG_3028

But I cannot resist not folding in some chocolate chips. I left a handful for the toppings.

IMG_3030

Now I let the photos do the talking.

IMG_3035

IMG_3037

You can’t really see the carrots. The pulp mixed well with other ingredients. My aunts liked it anyway. That is a good sign.
IMG_3049

In our house, presentation matters. It makes the food look appetizing no matter how simple the dish is. Tada!
IMG_3050

I bought the cupcake holder a few weeks ago. This means that there will be cupcakes for Noche Buena next week. 😀

IMG_3058

Merry Christmas, everyone!