| 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:
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Posted to MM-Recipes Digest V4 #16 by Otter922@aol.com on Jun 11, 1999
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