by Martin Armstrong‚ Armstrong Economics: We all recall the FDA and mainstream media gaslighting the public into believing there was no available treatment for the coronavirus. They laughed at those who believed in holistic methods or the parasite treatment Ivermectin. Social media platforms were strongarmed by the government to remove any post related to Ivermectin […]

These supremely tender Carrot Cake Cupcakes with Cream Cheese Frosting are a pint-sized carrot cake. They’re perfect for passing around at Easter gatherings and takes little more than 30 minutes. These Carrot Cake Cupcakes are the perfect treat to pass around on Easter! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsCarrot Cake Cupcakes with Cream Cheese Frosting RecipeMore To Bake And Eat View more Why This Recipe Stands Out With spring just around the corner and Easter on the horizon‚ we’re finding ourselves craving a nice big slice of Carrot Cake with Cream Cheese Frosting. Here’s why we love making the cupcake version of this delicious spiced treat: Super Moist: This carrot cake cupcake recipe provides the perfect avenue for sneaking plenty of carrots into dessert‚ which makes them ultra moist. Easter: These cupcakes are one of our favorite desserts for Easter – they’re bright‚ vibrant‚ and portable. Fluffy and Tender: If not done right‚ carrot cake can have a tendency to turn out dry and dense‚ but this recipe gives you all the tips and tricks for a super tender‚ fluffy cupcake. Frosting: The simple‚ but delicious cream cheese frosting is perfectly fluffy and soft and can also be used as a filling! Portable: One thing we love about our favorite cupcakes recipes is how portable they are – these carrot cake cupcakes are super easy to pass around at potlucks. Key Recipe Ingredients Carrots – 3 cups of freshly grated carrots offer extra moisture and pack in the vitamins without feeling like you’re even eating vegetables. Spices – Cinnamon‚ nutmeg‚ and ginger provide plenty of flavor to the cupcakes. Canola Oil – Feel free to use olive oil in place of canola oil; we often do so‚ and the cakes don’t taste like olives at all. Walnuts – While this is totally optional‚ we love mixing in some chopped walnuts to the batter for a bit of crunch. Raisins – Another healthy add-in‚ raisins will add a burst of sweetness to these carrot cake cupcakes. We like plumping the raisins before baking with them. Frosting – Our cream cheese frosting uses just 4 simple ingredients – salted butter‚ cream cheese‚ powdered sugar‚ and vanilla extract. Substitutions And Variations Take a look at some of our favorite variations for these Carrot Cake Cupcakes with Cream Cheese Frosting: Coconut: Add some added sweetness and nutty flavor‚ mix in some toasted shredded coconut to your batter before baking. Nuts: Instead of walnuts‚ you could also try mixing in chopped pecans‚ chopped almonds‚ or even chopped hazelnuts. Toppings: Try drizzling some of this 4-Ingredient Salted Caramel Sauce on top of carrot cake cupcakes. Frosting: Instead of cream cheese frosting‚ feel free to try this Stabilized Whipped Cream for a lighter‚ fluffier topping. We also think the spiced glaze from our Favorite Pumpkin Scones recipe would go amazingly on these. Step-By-Step Recipe Instructions For the frosting: Beat butter‚ cream cheese‚ and vanilla with electric mixer. Add sugar gradually and beat well until smooth. Chill. In a large owl‚ whisk flour‚ baking soda‚ salt‚ cinnamon‚ nutmeg and ginger until blended. In a separate bowl‚ whisk sugar‚ oil‚ and eggs until incorporated. Fold together wet and dry ingredients until just combined. Then‚ fold in carrots‚ and optional walnuts and raisins. Divide batter evenly into 24 lined muffin tins. Bake at 350F for 14-18 minutes. Allow cupcakes to cool completely before frosting. If you’d like to fill your cupcakes with frosting‚ cut a quarter-sized circle halfway deep into the cupcake‚ and fill with frosting. Replace top layer of cupcake‚ and frost the tops. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead To make baking day a breeze‚ we like using these simple tricks for prepping carrot cake cupcakes in advance: Make the Frosting: Cream cheese frosting will keep well in the fridge for up to 1 week. Feel free to make the frosting several days in advance. You may need to give the chilled frosting some time to soften at room temperature before frosting your cupcakes. Grate Carrots: The carrots can be grated several days in advance and stored in an airtight container in the fridge until ready to use. Mix Dry Ingredients: All the dry ingredients in this recipe (except the sugar) can be measured and mixed far in advance. Just store them in an airtight container at room temperature until ready to use. Bake Ahead: These delicious cupcakes are even better the next day! Bake them the day before‚ let them cool to room temperature‚ and cover until ready to frost. Commonly Asked Questions How long do carrot cake cupcakes keep? Frosted carrot cake cupcakes will stay fresh for up to 1 week in an airtight container in the fridge and up to 3 months in the freezer. Can I use pre-shredded carrots for this recipe? We highly recommend sticking with freshly shredded carrots. Pre-shredded carrots tend to be drier and tougher than freshly shredded. This stiffer texture will leave your cupcakes denser and drier and will make it harder for them to hold together. Plus‚ store bought shreds are generally on the larger side‚ and we want finely shredded carrots. Can I use low-fat cream cheese for the frosting? For cream cheese frosting‚ you’ll want to stick to regular‚ full-fat cream cheese. The high fat content is key for making your frosting smooth‚ creamy‚ and not too soft. Can I convert this recipe into a cake? For the cake-version of this treat‚ check out this recipe for the Best Carrot Cake with Cream Cheese Frosting. How can I ensure my carrot cake cupcakes don’t turn out dry? First‚ make sure not to over-mix your batter. Gently fold the ingredients together until they’re barely incorporated. Second‚ don’t swap the oil in this recipe for butter. Oil works really well at keeping these cupcakes extra-moist. Third‚ make sure not to over-bake the cupcakes. You’ll know they’re done when a toothpick comes out with a few tender crumbs attached. Print Carrot Cake Cupcakes with Cream Cheese Frosting These supremely tender Carrot Cake Cupcakes with Cream Cheese Frosting are a pint-sized carrot cake. They're perfect for passing around at Easter potlucks and come together in just about 30 minutes! Course Breakfast or Snack‚ DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 20 minutes minutesCook Time 14 minutes minutesTotal Time 34 minutes minutes Servings 24 cupcakes Calories 338kcal Author Amy Dong IngredientsFor the Frosting½ cup salted butter softened to room temp16 oz regular cream cheese softened to room temp1 lb powdered sugar1 tsp vanilla extractFor the Cupcakes2 cups all purpose flour2 tsp baking soda1 tsp table salt4 tsp ground cinnamon1 tsp ground nutmeg2 tsp ground ginger1 â…” cups granulated sugar1 ¼ cups canola oil4 large eggs3 cups grated peeled carrots½ cup chopped walnuts optional½ cup raisins optional InstructionsMake the FrostingCombine butter‚ cream cheese‚ and vanilla. Beat with electric whisk on medium high‚ until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least 30 minutes to firm enough to frost cupcakes.Make the CupcakesPreheat oven to 350°F. Line 24 muffin tins with cupcake liners.In a large bowl‚ whisk flour‚ baking soda‚ salt‚ cinnamon‚ nutmeg and ginger until well blended.In another bowl‚ whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula‚ just until batter is incorporated.Fold in carrots‚ and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.Bake cupcakes 14 to 18 minutes‚ or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so‚ then transfer cakes to a cooling rack. Let cool completely before frosting.When ready to serve‚ let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.If you'd like to fill the inside of cupcakes with frosting‚ simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake‚ and frost the tops. Notes Make sure your butter and cream cheese are softened to room temperature before beating. This will help your frosting turn out smooth and velvety (and will also make your life much easier). We think this 4-Ingredient Salted Caramel Sauce would go perfectly on carrot cake cupcakes. For more substitutions and variations‚ see original article.  If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 338kcal | Carbohydrates: 46g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 302mg | Potassium: 125mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2620IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg More To Bake And Eat Boston Cream Cupcakes – If you like Boston Cream Pie‚ you’ll be obsessed with these tender‚ soft Boston Cream Cupcakes with a custardy‚ golden filling. Perfect Pumpkin Cupcakes – These pumpkin cupcakes are the perfect fall treat – we can’t get enough of the whipped cream frosting. Strawberry Cupcakes with Frosting – There’s nothing artificial in these strawberry cupcakes‚ just tons of fresh strawberries and cream! Not Your Hostess Cupcakes – Homemade Hostess cupcakes are exceedingly better than the store-bought version. The adults will be fighting the kids for these. The post Carrot Cake Cupcakes with Cream Cheese Frosting appeared first on Chew Out Loud.

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A woman who considers herself the victim of a chemical abortion says she “was not prepared for how severe and devastating” the abortion-inducing drugs she took would be.  In an interview with The Daily Signal‚ Elizabeth Gillette said she took prescribed drugs in 2010 to abort her unborn baby.   She now deeply regrets the abortion‚ Gillette said.   In graphic terms‚ Gillette described her experience 14 years ago to Daily Signal reporter Mary Margaret Olohan outside the Supreme Court Building as the nine justices heard oral arguments Tuesday in two cases centered on abortion-inducing pills such as mifepristone and misoprostol.  “I found myself on the bathroom floor‚ covered in a pool of blood‚ wondering if I was going to survive the procedure‚ completely alone‚” Gillette said.  “I reached down and lifted out of my body the perfectly formed transparent sac with a recognizable baby inside‚” she told Olohan.  WATCH:  Elizabeth Gillette‚ who took chemical abortion drugs to abort her baby‚ describes the horrific moment when‚ alone on her bathroom floor‚ she “reached down and lifted out of my body‚ the perfectly formed transparent sac with a recognizable baby inside.” pic.twitter.com/JbH1dI9yOd— Mary Margaret Olohan (@MaryMargOlohan) March 26‚ 2024 As Gillette spoke‚ activists on both sides of the chemical abortion issue rallied outside the Supreme Court in anticipation of oral arguments in the two cases‚ Food and Drug Administration v. Alliance for Hippocratic Medicine and Danco Laboratories v. Alliance for Hippocratic Medicine.   Last year‚ the FDA approved the use of chemical abortion drugs without earlier safeguards‚ which pro-life activists consider dangerous.   “It was so incredibly traumatic‚” Gillette said of her own experience with abortion-inducing drugs. “I suffered horrific side effects‚ not only physical … to this day‚ I still suffer from post-traumatic stress disorder.”  “It’s something that has followed me since that day‚” she added.  She was between six and seven weeks pregnant when she took unspecified chemical abortion pills‚ Gillette recalled.  “They said it was going to be like a double period‚ and that just wasn’t true‚” she said. “No one told me that I would hold my child in my hands and would need to decide what to do with that body. I ultimately flushed him down the toilet‚ into the septic tank.”  Fourteen years later‚ Gillette said‚ she relives that moment of being “terrified‚ wondering if I’m going to survive‚ hoping and wishing that I would be able to get out of that situation.”  “Nobody was there to help me. I was completely alone‚” she told Olohan.  A pro-life activist hoists a message for the Supreme Court during dueling rallies Tuesday outside the high court’s headquarters in Washington. (Photo: Noah Slayter/The Daily Signal) Use of the abortion drugs she obtained was subject to restrictions at the time‚ she said‚ but she doesn’t think she received the care to which she was legally entitled.  “So imagine now‚ with no restrictions in place‚ what is a woman going to experience without any of that care?” Gillette asked.  “This isn’t something that’s safe‚ like Tylenol‚” she said. “This is something that will follow women for the rest of their lives.”  “I am here today at the U.S. Supreme Court because I want the FDA to do its job‚” she said. “I want them to keep women safe.”  Another woman‚ Catherine Herring‚ told The Daily Signal that she “got violently ill” after her husband spiked drinks with an abortion-inducing drug.   “I ended up in an emergency room‚ with a urine sample that was black in color‚” Herring said.  WATCH:   Outside the Supreme Court this morning‚ abortion pill victim Catherine Herring tells @DailySignal that her husband "poisoned" her "seven times with abortion pills in attempts to kill" her daughter Josephine. "He said the pregnancy would ruin his plans." pic.twitter.com/NGxztO2UOs— Mary Margaret Olohan (@MaryMargOlohan) March 26‚ 2024 Herring said she had severe abdominal pain‚ diarrhea‚ and bleeding after consuming the drugs. She currently suffers from chronic post-traumatic stress disorder‚ she said.  “Medical personnel need to be involved. For the states that continue to offer abortion pills‚ there need to be safety standards‚” Herring told The Daily Signal.  The post Woman Graphically Describes Holding Her Chemically Aborted Baby on Bloody Bathroom Floor  appeared first on The Daily Signal.

Historian and commentator Bill Whittle sat down recently with The Daily Signal to discuss the latest season of “What We Saw‚” a critically acclaimed documentary series from The Daily Wire. In the new season‚ called “Empire of Terror‚” Whittle picks apart the largely unknown history of the rise of the Soviet Union and how it translates to today. He unearths critical pieces of information that shatter any case for communism. Although many claim that Vladimir Lenin’s vision for communism was pure‚ a will of the people that was only corrupted later by Josef Stalin’s ruthless regime‚ Whittle illustrates a severely different picture.“I didn’t finish with Lenin until the end of episode six—it’s hardly about Stalin at all‚ and the reason is because [the Soviets’ empire of terror] is not Stalin’s creation. It’s Lenin’s creation‚” he said‚ adding: Lenin wrote the manual and Stalin followed the instructions. The defenders of communism would like to say that Lenin had created this ‘workers’ paradise‚’ died of an early stroke‚ and this monster Stalin came in and ruined everything. Their argument is that [the Soviets] just didn’t do [communism] right. Look what communism did in the Soviet Union‚ killed 20 million people. [Soviet communists] didn’t do it the wrong way‚ and they didn’t do it the right way. They did it the only way. Lenin created a state where the only person who could succeed him would be the most ruthless murderer in the bunch. Whittle’s masterful outline doesn’t end in the 1940s‚ where season two of “What We Saw” picks up at the end of World War II.  He connects crucially important historical data and family trees to the leaders and attitudes on today’s world stage‚ including Russian President Vladimir Putin and modern cancel culture in the West. Putin’s grandfather was Spiridon Putin‚ the personal cook much beloved by Lenin and Stalin‚ whose inspiration pushed a young Vladimir to attempt enlisting with the Soviets before he turned 18. “You’ve got to think about what kind of stories young Vladimir must have heard on the knee of his grandfather talking about the Soviet Union‚” Whittle said. “It must have been effective‚ because then Putin went on to become a KGB agent in Dresden of all places‚” I agreed in our exchange. Whittle and I discussed the change in dark Russian humor over the 20th century‚ ultimately aiding in the USSR’s downfall‚ and connected the demonization of laughter and mirth to cancel culture in modern Western societies. “We’re seeing so many of the same mechanisms that governed the Soviet Union being employed in the United States‚” Whittle said‚ adding: I didn’t say the outcomes‚ I said the mechanisms. The refusal to hear a differing opinion‚ just the absolute silencing of critics‚ the shaming and the destruction of people who are against the official opinion of whatever that might happen to be. And especially‚ most especially‚ the one thing that these systems require; the communists required it‚ the Nazis required it‚ and the progressives require it. They require an enemy who is responsible for their own failures. In an era of uncertainty when the authoritarian mechanisms from the age of fascism and communism again are rearing their ugly heads‚ Whittle’s outline of the rise of the Soviet Union’s “Empire of Terror” is an essential piece of historical commentary to recognize the elements of danger and the keys to their defeat. The post Why to Watch Soviets’ ‘Empire of Terror’ With Bill Whittle appeared first on The Daily Signal.

While other states are becoming more open to the prospect of legalizing the sale of marijuana within their borders‚ Republican Gov. Glenn Youngkin made it crystal clear that Virginia was not going to be one of those. On Thursday‚ the Old Dominion official vetoed a bill that would have created...

With a heavyweight line-up including Ozzy Osbourne‚ AC/DC‚ Van Halen‚ Mötley Crüe and more‚ Monsters Of Rock 1984 is still revered in festival folklore

A person has been injured after a Frontier Airlines plane had to be evacuated due to a “strong odor.”