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Receta Carrot Cupcakes With Ginger Cream Cheese Icing

Name: Carrot Cupcakes With Ginger Cream Cheese Icing
Ingredients: 1 c. All purpose flour; 3/4 tsp Baking pwdr; 3/4 tsp Baking soda; 1/2 tsp Salt; 1/2 tsp Grnd cinnamon; 1 c. Sugar; 3/4 c. Vegetable oil; 2 lrg Large eggs; 1 1/2 c. Finely grated peeled carrots; 1/4 c. Liquid removed canned crushed pineapple in Ginger-Cream Cheese Icing Candied violets (optional)

de Global Cookbook

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Ingredientes

1 c. All purpose flour
3/4 tsp Baking pwdr
3/4 tsp Baking soda
1/2 tsp Salt
1/2 tsp Grnd cinnamon
1 c. Sugar
3/4 c. Vegetable oil
2 lrg Large eggs
1 1/2 c. Finely grated peeled carrots
1/4 c. Liquid removed canned crushed pineapple in Ginger-Cream Cheese Icing Candied violets (optional)

Direcciones

Preheat oven to 350 F. Line twelve 1/3-c. muffin c. with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and Large eggs in large bowl till well blended. Add in dry ingredients to egg mix in 2 additions, beating till well blended after each addition. Fold in carrots and pineapple. Spoon batter into prepared muffin c., filling each 3/4 full. Bake cupcakes till tester inserted into center comes out clean, about 30 min. Turn cupcakes out onto racks and cold completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 Tbsp. Ginger-Cream Cheese Icing.
Garnish with candied violets, if you like.
Makes 12.