|
Unlike traditional carrot
cake, which is heavy, these cupcakes are light and bouncy. No
bunny would suspect they are filled with delicious fiber-rich
carrots; kids won't either. Applesauce adds moisture and helps
reduce the oil content. Carrot cake has been a favorite since
the 60s.
Cupcake Batter
1/2 cup canola oil
1 1/2
cups granulated sugar
3
large eggs
2
teaspoons vanilla extract
1/2 cup chopped fresh pineapple
1/4
cup fresh pineapple juice
2 cups
shredded peeled carrots
1/2
cup applesauce with cinnamon
2 3/4 cups cake flour
2
teaspoons baking soda
1/2
teaspoon baking powder
1/4
teaspoon ground nutmeg
1/2
teaspoon salt
2
teaspoons ground cinnamon
Neufchâtel Cheese Frosting
4 ounces Neufchâtel cheese
1/4
cup unsalted butter, softened
3 cups
confectioners' sugar
3/4
teaspoon vanilla extract
2
tablespoons fat-free milk
1/2 cup chopped walnuts
1.
Preheat the oven to 350
.
2. Cupcake
batter: In an extra large bowl, use a mixer to cream
the
oil and sugar. Add the eggs and vanilla, beat for 1 minute.
3. Process the
pineapple, juice, carrots and applesauce in a
blender
until smooth. Stir into the oil/sugar mixture.
4. In a large bowl,
stir the flour, baking soda, baking powder
nutmeg,
salt
and cinnamon. Add to the egg mixture all at once,
then beat on medium speed until well blended.
5. Using a 1/4 cup
measure, scoop the batter into foil-lined
muffin cups.
Bake in the preheated oven 16-18 minutes or
until tops bounce back when lightly
pressed.
6. Remove from the
oven and use a large dessert spoon to ease
the
hot cupcakes out of the muffin tins. Set on a cooling rack.
7. Frosting:
In a deep medium bowl, beat the cheese and butter
with
a mixer. On low speed, add 2 cups of the confectioners'
sugar,
beat until smooth. Add the vanilla and milk. Use
enough
of the last cup of sugar to make a fluffy icing.
8. Ice when the
cupcakes are completely cool; top immediately
with
chopped walnuts so they will adhere to the icing.
Makes
about 24 cupcakes
|
