Page 341 - Cupcakes

cinnamon sugar (see box, page 236). Place the pan in the oven.

the Cupcake Doctor says...

If you want more Cream Cheese Surprise, simply use 8 ounces soft cream
cheese, a whole beaten egg, 2 tablespoons sugar, and 1 teaspoon vanilla.

Make a slightly deeper well in the center of each cupcake. Allow a minute
or two extra baking time. Although pre-shredded carrots are convenient,
they are not the best for this recipe. The pieces are long, tough, and get
tangled in the batter. I like to use old-fashioned coarsely shredded carrots,
grated by hand or with the help of a food processor.

4. Bake the muffins until they are deeply golden and just spring back when

lightly pressed with your finger, 18 to 20 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 2 days or in the refrigerator for up to 5 days. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
muffins overnight in the refrigerator before serving.