Carrot Cupcakes With Ginger-Cream Cheese Icing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Bon Appetit, April 1999. Moist, gingery, delicious! Freeze well, too. 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 |
3/4 cup sugar |
2/3 cup vegetable oil |
2 large eggs |
1 1/2 cups finely grated peeled carrots |
1/4 cup crushed pineapple in juice, drained |
6 ounces cream cheese, room temperature |
6 tablespoons unsalted butter, room temperature |
3 cups confectioners' sugar |
2 -3 teaspoons fresh ginger, peeled and finely grated |
Directions:
1. 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.
2. 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.)
3. Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
4. To make the 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.).
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