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)
Preheat oven to 350F. 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 App?it 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
Yields
1 servings