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Carrot Cupcakes

Courses: Dessert
Serves: 12 people

Recipe Ingredients

  Cupcakes
1/2 cup 118mlPitted prunes
8 oz 227gCrushed pineapple - (1 can)
1 1/4 cups 78g / 2.8ozSifted cake flour
1 teaspoon 5mlGround cinnamon
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlEgg (large)
1 teaspoon 5mlEgg white (large)
3/4 cup 148g / 5.2ozSugar
1/4 cup 59mlCanola oil
1 cup 110g / 3.9ozGrated carrots
  Cream Cheese Frosting
4 oz 113gReduced-fat cream cheese
1/2 cup 118mlMarshmallow creme, such as Fluff
1/2 teaspoon 2.5mlFresh lemon juice
2 tablespoons 30mlChopped toasted pecans - optional

Recipe Instructions

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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