| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cakes, Cheese/eggs, Desserts, Fillings & , Vegetables | 1 | servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 3/4 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1 | c | Sugar |
| 3/4 | c | Vegetable oil |
| 2 | lg | Eggs |
| 1 1/2 | c | Finely grated peeled carrots |
| 1/4 | c | Drained canned crushed pineapple in |
| Ginger-Cream Cheese Icing | ||
| Candied violets (optional) |
INSTRUCTIONS
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired. Makes 12. Contributor: Bon Appétit April 1999 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000 Posted to MM-Recipes Digest V4 #16 by Otter922@aol.com on Jun 11, 1999
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