Try this Carrot Cupcakes with Ginger-Cream Cheese Icing recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (1722g)|
|Recipe Makes: 1|
|Calories from Fat: 1448 (31%)|
|Amt Per Serving||% DV|
|Total Fat 160.9g||215 %|
|Saturated Fat 23.9g||119 %|
|Monounsaturated Fat 88.2g|
|Polyunsanturated Fat 38.5g|
|Cholesterol 2115mg||651 %|
|Sodium 2152.4mg||74 %|
|Potassium 1978.7mg||52 %|
|Total Carbohydrate 740g||218 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 725.1g|
|Protein 79.5g||114 %|
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Calories per serving: 4624
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