Carrot-Pineapple Cupcakes Courtesy: Betty Crocker's Party Foods, November/December 1985 1-1/3 cups all-purpose flour* 1 cup sugar 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground nutmeg 1 cup grated carrots (about 3 medium) 1/2 cup vegetable oil 1/2 cup crushed pineapple, drained 2 eggs 1/4 cup chopped nuts Nutmeg-Mallow Frosting (below) Heat oven to 350. Mix flour, sugar, baking soda, cinnamon, salt and nutmeg. Stir in remaining ingredients just until dry ingredients are moistened. Fill paper-lined medium muffin cups, 2-1/2 x 1-1/4", 1/2 full. Bake 25-30 minutes. Cool. Frost with Nutmeg-Mallow Frosting. (Refrigerate leftover cupcakes). About 20 cupcakes. *If using self-rising flour, omit baking soda and salt. Nutmeg-Mallow Frosting: 1/3 cup granulated sugar 1/3 cup brown sugar 1/4 cup margarine or butter 9 large marshmallows 1-1/2 cups powdered sugar 1 to 2 Tbs. milk 1 tsp. vanilla 1/2 tsp. ground nutmeg Mix sugars and margarine in saucepan. Heat to boiling; boil and stir 2 minutes. Remove from heat; stir in marshmallows until melted. Stir in powdered sugar, milk, vanilla and nutmeg until smooth.
Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. ~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
