Broccoli Cole Slaw Cupcakes

14 cupcakes

Broccoli Cole Slaw Cupcakes

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

Cupcake Ingredients
• 1 1/3 (425 mL) cups all-purpose flour
• 1 1/4 tsp (6 mL) baking soda
• 1 1/4 tsp (6 mL) baking powder
• 1/4 tsp (1 mL) salt
• 2 tsp (10 mL) ground cinnamon
• 1/4 tsp (1 mL) ground nutmeg
• 1/2 cup (125 mL) unsalted butter, room temperature
• 2/3 cup (150 mL) white sugar
• 2/3 cup (150 mL) brown sugar
• 3 large eggs, room temperature
• 1 tbsp (15 mL) vanilla extract
• 1/4 cup (60 mL) vegetable oil
• 1 (12 oz/340 g) package of Mann's Broccoli Cole Slaw, minced in a food processor
• 1/2 cup (125 mL) pecans, chopped
Frosting Ingredients
• 4 oz (113 g) cream cheese, room temperature
• 1/2 cup (125 mL) unsalted butter, room temperature
• 2 cups (500 mL) powdered sugar
• 2 tsp (10 mL) vanilla extract
• 1/2 tsp (2.5 mL) salt

Instructions

Cupcake Directions:
1. Preheat oven to 350ºF (180ªC). Line muffin tin with paper cups.
2. In a medium mixing bowl, combine all dry ingredients and stir well.
3. In a large mixing bowl, cream together the butter, white sugar, and brown sugar. Add the eggs and mix well until batter lightens slightly in colour. Add the vanilla extract and oil and mix again. Stir in the dry ingredients, then fold in the Broccoli Cole Slaw.
4. Fill muffin tin cups ¾ full of batter. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the muffin tin and place on a cooling rack to cool.
Frosting Directions
5. Beat cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment for three minutes until light and fluffy.
6. Add the powdered sugar, vanilla, and salt and mix until fully combined.
7. Pipe onto the cooled cupcakes and top with the chopped pecans, if desired.