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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?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
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mamalee50 1 year agoI used this recipe as a base. I doubled the recipe I used store bought Whole Wheat Pastry Flour in a 1:1 ratio I may use freshly ground flour another time. I used 1/2 cup of sugar and half cup of Splenda to reduce sugar. I added 1 C unsweetened Coconut. I used Coconut Oil instead of Vegetable Oil. I forgot the Crushed Pineapple. I baked 11 cupcakes in Silicone cupcake cups, set inside a heavy Cupcake Pan. Plus, I baked 1 loaf-size pan for a cake. I'd run out of paper liners, thus the Silicone Cupcake Cups. These came out delicious, even without the Pineapple and before icing. The cupcakes are moist. The coconut and walnuts gave them crunch.
Wihac 2 years agoNo recipe for the Ginger cream icing.