Eric's famous carrot-pineapple cupcakes

12 Servings

Ingredients

Quantity Ingredient
Safflower oil (optional) --
To coat muffin tins
2 Eggs
3 tablespoons Pineapple juice
¼ cup Lowfat buttermilk
¼ cup Safflower oil
1 cup Whole-wheat pastry flour --
Sifted
2 teaspoons Baking powder
½ teaspoon Salt or herbal salt
Substitute
1 tablespoon Cinnamon
1 teaspoon Nutmeg
⅓ cup Chopped walnuts
½ cup Raisins or dried currants
¾ cup Crushed pineapple
¼ cup Date sugar
1 cup Grated carrots
4 ounces Lowfat cream cheese
1 tablespoon Vanilla extract
2 tablespoons Maple syrup

Directions

1. Preheat oven to 350 degrees F. Lightly oil a 12-hole muffin tin or line with cupcake papers.

2. Separate eggs. Place egg yolks in a large bowl and add pineapple juice, buttermilk, and the ¼ cup safflower oil. Mix well and set aside.

3. In a separate bowl mix flour, baking powder, salt, cinnamon, and nutmeg.

Set aside. Beat egg whites until stiff peaks form.

4. In another bowl combine walnuts, raisins, pineapple, date sugar, and carrots. Add egg yolk mixture and stir well. Make a well in center of dry ingredients and pour in carrot mixture. Mix until just blended. Fold in egg whites.

5. Spoon batter into prepared muffin tin, filling cups two thirds full.

Bake until firm in center (about 15 minutes).

6. While cupcakes are baking, mix cream cheese, vanilla, and maple syrup until smooth and creamy. Let cupcakes cool, then frost with cream cheese mixture.

Recipe By : the California Culinary Academy From: El Charro Cafe Favorite Recipes File

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