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Categories:
flour baking powder baking soda salt ground cinnamon sugar vegetable oil eggs carrots pineapple Ginger-Cream Cheese Icing candied violets
Viewed: 50 - Published at: 3 years agoIngredients
- 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)
Method
- 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.
