|
|
Recipes | Cookbooks | Shoppe | Blog |
|
Carrot Pineapple Cupcakes Recipe Photo source: Grandmother's Kitchen
Carrot pineapple cupcakes are moist and easy to make. The optional little bit of fresh ginger in the icing adds nice flavor for those that like ginger. IngredientsCupcakes 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 granulated sugar 2/3 cup vegetable oil 2 large eggs 1 1/2 cups finely grated fresh carrots 1/4 cup crushed pineapple, drained Ginger-Cream Cheese Icing 1 cup cream cheese, at room temperature 6 Tablespoons butter, at room temperature 3 cups confectioners’ sugar 1-2 teaspoons fresh ginger, peeled and finely grated DirectionsCupcakes Preheat oven to 350°F Line 12 standard muffin cups with paper liners. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl. In a large bowl, using an electric mixer, beat sugar, oil and eggs until well blended. Add dry ingredients to the wet mixture in 2 additions, beating until well blended after each addition. Use a mixing spoon to stir in the grated carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. Place into the preheated oven and bake for 30 minutes or until a toothpick inserted into center comes out clean. Remove from the oven and place the tin onto a cooling rack. Let sit for 10 minutes then turn the cupcakes out onto racks and cool completely before icing. Cut a small bit of cupcake from the tops of the cupcakes to make the crumble. Put the cake bits into a small bowl and break into fine crumbs. Icing Using electric mixer, beat the cream cheese and butter in large bowl until creamy smooth. Add confectioners’ sugar and ginger; beat until fluffy and smooth. Place the frosting into a piping bag and pipe the icing onto each cupcake. Sprinkle a few crumbs on top to garnish. Pipe frosting onto cooled cupcakes.
|
|
