Carrot Cupcakes Recipe - Cooking Index
Cupcakes | ||
1/2 cup | 118ml | Pitted prunes |
8 oz | 227g | Crushed pineapple - (1 can) |
1 1/4 cups | 78g / 2.8oz | Sifted cake flour |
1 teaspoon | 5ml | Ground cinnamon |
1 teaspoon | 5ml | Baking powder |
1/2 teaspoon | 2.5ml | Baking soda |
1/2 teaspoon | 2.5ml | Salt |
1 teaspoon | 5ml | Egg (large) |
1 teaspoon | 5ml | Egg white (large) |
3/4 cup | 148g / 5.2oz | Sugar |
1/4 cup | 59ml | Canola oil |
1 cup | 110g / 3.9oz | Grated carrots |
Cream Cheese Frosting | ||
4 oz | 113g | Reduced-fat cream cheese |
1/2 cup | 118ml | Marshmallow creme, such as Fluff |
1/2 teaspoon | 2.5ml | Fresh lemon juice |
2 tablespoons | 30ml | Chopped toasted pecans - optional |
To make cupcakes: Preheat oven to 325 degrees. Line 12 muffin cups with paper liners or lightly oil or coat the cups with nonstick cooking spray.
In a food processor, combine prunes with 1/4 cup hot water and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a mixing bowl, whisk together egg, egg white, sugar, oil, and the reserved prune puree. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in the carrots and the reserved pineapple.
Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the cupcakes for 25 to 30 minutes, or until they spring back when lightly pressed in the center. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.
To make cream cheese frosting: In a bowl, beat cream cheese, marshmallow creme, and lemon juice with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans, if using.
This recipe yields 1 dozen cupcakes.
Content per Serving:
calories .. 195 protein .. 3.0 g total fat .. 7.0 g
carbohydrates .. 31 g sodium .. 206 mg cholesterol .. 24 mg
Source:
THE EATING WELL DESSERT COOKBOOK by EW Communications (c) 1996 - Eating Well Books, Charlotte, VT - 191 pages - $15.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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