Carrot Cupcakes & Carrot Muffins

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* Exported from MasterCook *

 

Carrot Cupcakes With Ginger-Cream Cheese Icing

 

Recipe By : Bon Appetit, April 1999

Serving Size : 12 Preparation Time :0:00

Categories : " Post " Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

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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

Candied violets -- (optional)

***GINGER-CREAM CHEESE ICING***

2 3 ounce pack cream cheese -- room temperature

6 tablespoons unsalted butter -- room temperature

-- (3/4 stick)

3 cups powdered sugar

2 teaspoons finely grated peeled fresh ginger

 

Preheat oven to 350øF. 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.

 

Ginger Cream Cheese Icing: Using electric mixer, beat cream cheese and butter in

large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and

smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature,

then beat until fluffy before using.)

 

Makes about 3 cups.

 

MC_Busted by Karen C. Greenlee

 

 

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* Exported from MasterCook *

 

Carrot Muffins

 

Recipe By : Gourmet, May, 1998/Pinehurst Resort & Country Club, NC

Serving Size : 18 Preparation Time :0:00

Categories : " Post " Breads

Breakfast

 

Amount Measure Ingredient -- Preparation Method

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2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

1 1/4 cups sugar

1/4 pound carrots

1/2 cup pecans

1/2 cup raisins

1/4 cup sweetened flaked coconut

3 large eggs

1 cup corn oil

2 teaspoons vanilla

1 Granny Smith apple

 

Preheat oven to 350 ° F and oil eighteen 1/2-cup muffin cups.

 

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk

in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add

shredded carrots and pecans to flour mixture with raisins and coconut and toss

well.

 

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and

coarsely shred. Stir shredded apple into egg mixture and add to flour mixture,

stirring until batter is just combined well. Divide batter among muffin cups,

filling them three fourths full, and bake in middle of oven until puffed and a

tester comes out clean, 15 to 20 minutes.

 

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool

completely. Muffins keep in an airtight container at room temperature 5 days.

 

Makes 18 muffins.

 

MC_Busted by Karen C. Greenlee

 

 

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