wwcarrotcupcakes

After a very long break I am posting a Daring Bakers’ Challenge. And even though I am posting for it, I actually took an easy way out and did not dare myself too much with this month’s challenge.

 Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Initially when I had seen the challenge I had plans to make a beets red velvet cake and try out a black bean brownie recipe I had been eying for a long time. But as you can see those plans did not pan out.

Instead I tried this recipe my mom uses to make whole wheat cupcakes. My sister-in-law loves these cupcakes and always requests my mom to make them. So since she is over I thought would make them for her and that ways I would be able to post for DB as well. Killing two birds with one stone! Pretty smart, aren’t I!

And with Easter this weekend, the recipe did seem apt. 🙂

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I seriously don’t enjoy eating Ethoxylate Mono and Diglycerides, Calcium Peroxide, Datem (or uncommonly known as Diacetyl Tartaric Acid Ester of Mono- and Diglycerides), Ammonium Sulfate or even Azodicarbonmide? Like, seriously don’t like it.

You might be wondering why am I listing all these unpronounceable words.

Well, if you are eating store bought breads, and enjoying them then most probably you do enjoy eating all those long sounding ingredients I just mentioned.

And not that I want to scare you or anything (really, I don’t) but calcium peroxide (something common in lots of bread brands out there especially the white flour kinds) is a chemical that can also be used as a fertilizer. Tasty, right?

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