Carrot Cupcakes


cup Pitted prunes
8 ounces Crushed pineapple - (1 can)
cup Sifted cake flour
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
teaspoon Baking soda
teaspoon Salt
1 lrg Egg
1 lrg Egg white
cup Sugar
1 cup Grated carrots
4 ounces Reduced-fat cream cheese
cup Marshmallow creme, such as Fluff
teaspoon Fresh lemon juice
2 tablespoons chopped toasted pecans optional


To make cupcakes: Preheat oven to 325 degrees. Line 12 muffin cups with paper liners or lightly oil or coat the cups with nonstick cooking spray.
In a food processor, combine prunes with 1/4 cup hot water and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a mixing bowl, whisk together egg, egg white, sugar, oil, and the reserved prune puree. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in the carrots and the reserved pineapple.
Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the cupcakes for 25 to 30 minutes, or until they spring back when lightly pressed in the center. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.
To make cream cheese frosting: In a bowl, beat cream cheese, marshmallow creme, and lemon juice with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans, if using.
This recipe yields 1 dozen cupcakes.




4.0 servings


Thursday, February 11, 2010 - 10:42am



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