Carrot Cupcakes

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Carrot Cupcakes

Food Ingredients:
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 cup Canola oil 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

Recipe preparation:
1 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. 2 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. 3 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. 4 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. 5 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. 6 This recipe yields 1 dozen cupcakes.

Recipe source: Foodista recipe