Frosted Carrot Mini Muffins

Name: Frosted Carrot Mini Muffins
Ingredients: 1/4 cup butter, softened; 1/4 cup shortening; 6 tablespoons sugar; 1 large egg; 1/2 cup mashed cooked carrots; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons sweetened shredded coconut, chopped; 2 tablespoons butter, softened; 1 cup confectioners' sugar; 1 teaspoon grated orange zest; 1/2 teaspoon orange juice; 1 to 2 teaspoons whole milk

15 ingredients

3 steps

Ingredients

1/4 cup butter, softened
1/4 cup shortening
6 tablespoons sugar
1 large egg
1/2 cup mashed cooked carrots
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons sweetened shredded coconut, chopped
2 tablespoons butter, softened
1 cup confectioners' sugar
1 teaspoon grated orange zest
1/2 teaspoon orange juice
1 to 2 teaspoons whole milk

Directions

1

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, carrots and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Stir in coconut.
2

Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a small bowl, cream the butter, confectioners' sugar, orange zest and juice until light and fluffy; add enough milk to achieve desired consistency. Frost muffins.