Carrot Cupcakes with Ginger-Cream Cheese Icing

1 servings

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Carrot Cupcakes with Ginger-Cream Cheese Icing Ingredients

1 c All purpose flour	3/4 c Vegetable oil
3/4 ts Baking powder	2 lg Eggs
3/4 ts Baking soda	1 1/2 c Finely grated peeled carrots
1/2 ts Salt	1/4 c Drained canned crushed
1/2 ts Ground cinnamon	Ginger-Cream Cheese Icing
1 c Sugar	Candied violets (optional)

Instructions for Carrot Cupcakes with Ginger-Cream Cheese Icing

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 App?tit 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

Main Ingredient: CakeCuisine: Uncategorized