Carrot Cupcakes

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* Exported from MasterCook *

 

Carrot Cupcakes

 

Recipe By :Eating Well Dessert Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup pitted prunes

1 8 oz can crushed pineapple

1 1/4 cups sifted cake flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 large egg white

3/4 cup sugar

1/4 cup canola oil

1 cup grated carrots

 

4 ounces reduced fat cream cheese

1/2 cup marshmallow cream -- ( Fluff )

1/2 teaspoon lemon juice

2 tablespoons chopped toasted pecans

 

Preheat oven to 325 degrees. Line 12 muffin tins with paper liners

 

In a food processor, combine the prunes with 1/4 cup of hot water

and process until smooth. Set aside. Drain pinapple with

strainer, pressing firmly and reserving juice.

 

In a small bowl, whisk together flour, cinammon, baking powder,

baking soda and salt. In a mixing bowl whisk together the egg, egg

white, sugar oil and prune puree. Add the dry ingredients to the egg

mixture and stir with a rubber spatula until blended. Stir in

carrots and reserved pinapple.

 

Divide the batter among the prepared muffin cups, filling them about

2/3 fill. Bake the cupcakes for 25-30 minutes, or until they spring

back when pressed lightly in the center. Let the cupcakes sit in the

pan for about 2 minutes, then transfer to a wire rack to cool before

frosting.

 

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 peacans.

 

 

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Per serving: 168 Calories (kcal); 5g Total Fat; (26% calories from

fat); 2g Protein; 30g Carbohydrate; 16mg Cholesterol; 198mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0