These cupcakes are always a favorite!
2-1/2 c. sugar
4 c. flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 c. raisins (Raisins in bag are the best for baking.)
1 c. coconut, shredded
4 c. carrots, shredded
2 apples, shredded
1 c. pecans, shredded
6 eggs
2 c. vegetable oil
1 tsp. vanilla extract
Sift dry ingredients into large bowl. Add raisins, coconut, fruit, and nuts. Stir well. Add eggs, oil, and vanilla, stirring until combined. Cover and let stand in refrigerator for 24 hours (for flavor saturation).
Bake in cupcake tins, lined with cupcake papers at 375 degrees for 20 minutes. I have used both large cupcake tins and minis.
November 3, 2010