1 4 1/2-oz jar strained carrots (baby food)
1/4 c Packed brown sugar
1 Egg
2 tb Cooking oil
1/8 ts Finely shredded orange peel
1 c Packaged biscuit mix
1 tb Butter or margarine; softened
1/8 ts Finely shredded orange peel
1/2 c Powdered sugar; sifted, up to 3/4 cup
In a small mixing bowl reserve 1 tablespoon of the strained carrots for
frosting; cover and set aside.
In a medium mixing bowl combine remaining carrots, brown sugar, egg, oil,
and 1/8 ts orange peel; beat with a wire whisk or fork till smooth.
Add biscuit mix; beat just till mixed. Spoon into greased or
paper-bake-cup lined muffin cups, filling two-thirds full.
Bake in a 375 degrees F oven for 15 to 20 minutes or till a wooden toothpick
inserted in center comes out clean. Remove cupcakes. Cool on a wire rack.
For frosting, add softened butter or margarine and 1/8 ts orange peel to
the reserved carrots. Gradually stir in enough powdered sugar to make of
spreading consistency. Frost cupcakes.