Recipe Corner

Carrot Cupcakes and Pineapple Cream Cheese Frosting

1 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup vegetable oil
1/3 cup firmly packed light brown sugar
4 eggs
2 medium-large carrots, scrubbed and shredded
1/4 cup golden raisins

Preheat oven to 350 degrees. In a small bowl, sift together flour, cinnamon, salt, baking soda, and baking powder. In a medium mixing bowl, beat oil, brown sugar, and eggs together well. Add sifted dry ingredients and mix only until just blended. Fold in grated carrots and raisins.
Lightly grease (or line with paper cups) a 12-cup muffin pan. Fill cups two-thirds full and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove tin from the oven and cool on a cake rack for 10 minutes. Remove cupcakes from tin and allow to cool completely before serving frosting. The cupcakes will keep several days. 1 dozen cupcakes


Pineapple Cream Cheese Frosting

1 8-ounce package cream cheese
3-4 tablespoons frozen, unsweetened pineapple juice concentrate
1/4 teaspoon honey
a few spoonfuls of unsweetened crushed canned pineapple, drained

Place cream cheese, pineapple juice, and honey in a food processor or blender. Blend until smooth and creamy. Add crushed pineapple and mix a few seconds longer or just until the fruit is incorporated. Store topping inthe refrigerator in a covered container for up to 4 days.
Makes about 1 cup.
*from Mommy Made and Daddy too! - Home Cooking for a Healthy Baby & Toddler

Labels: birthday party, Toddler food

posted by Rachel @ 6:40 PM