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Eric’s Famous Carrot-pineapple Cupcakes

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains California Desserts 12 Servings

INGREDIENTS

Safflower oil, optional
To coat muffin tins
2 Eggs
3 T Pineapple juice
1/4 c Lowfat buttermilk
1/4 c Safflower oil
1 c Whole-wheat pastry flour
Sifted
2 t Baking powder
1/2 t Salt or herbal salt
Substitute
1 T Cinnamon
1 t Nutmeg
1/3 c Chopped walnuts
1/2 c Raisins or dried currants
3/4 c Crushed pineapple
1/4 c Date sugar
1 c Grated carrots
4 oz Lowfat cream cheese
1 T Vanilla extract
2 T Maple syrup

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly oil a 12-hole muffin tin or
line with cupcake papers. Separate eggs. Place egg yolks in a large
bowl and add pineapple juice, buttermilk, and the 1/4 cup safflower
oil. Mix well and set aside. In a separate bowl mix flour, baking
powder, salt, cinnamon, and nutmeg. Set aside. Beat egg whites until
stiff peaks form. In another bowl combine walnuts, raisins,  pineapple,
date sugar, and carrots. Add egg yolk mixture and stir  well. Make a
well in center of dry ingredients and pour in carrot  mixture. Mix
until just blended. Fold in egg whites. Spoon batter  into prepared
muffin tin, filling cups two thirds full. Bake until  firm in center
(about 15 minutes). While cupcakes are baking, mix  cream cheese,
vanilla, and maple syrup until smooth and creamy. Let  cupcakes cool,
then frost with cream cheese mixture.  Recipe By     : the California
Culinary Academy  From: El Charro Cafe Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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