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Loretta Paganini: Carrot Pineapple Cupcakes 6/26/12

7:58 AM, Jun 26, 2012   |    comments
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Carrot Pineapple Cupcakes

(Yield: 24 cupcakes)

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla paste

2 1/2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated

1/2 cup diced fresh pineapple

For the frosting:

1/2 pound cream cheese, at room temperature

1/2 pound mascarpone cheese, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners' sugar, sifted

For the decoration:

1/2 cup diced fresh pineapple

Preheat the oven to 350 degrees F. Line muffin pans with paper liners.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla paste. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Scoop the batter into 24 muffin cups until each is 3/4 full. Bake for 30 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting:

Mix the cream cheese, mascarpone and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. When the cupcakes are cool, frost them generously and decorate with diced pineapple.  Serve at room temperature.

 

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