Ingredients
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups finely grated peeled carrots
- 1/4 cup drained canned crushed pineapple in juice
- Ginger-Cream Cheese Icing
- Candied violets (optional)
Preparation
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.
No comments:
Post a Comment