CARROT CUPCAKES WITH
CREAM
CHEESE FROSTING
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.
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