Recipe - Erics Famous Carrot-Pineapple Cupcakes

Safflower oil (optional)
To coat muffin tins
2 Eggs
3 tablespoon Pineapple juice
One fourth cup Lowfat buttermilk
One fourth cup Safflower oil
1 cup Wholewheat pastry flour
Sifted
2 teaspoon Baking powder
One half teaspoon Salt or herbal salt
Substitute
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1/3 cup Chopped walnuts
One half cup Raisins or dried currants
Three fourths cup Crushed pineapple
One fourth cup Date sugar
1 cup Grated carrots
4 ounce Lowfat cream cheese
1 tablespoon Vanilla extract
2 tablespoon Maple syrup

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

2. Separate eggs. Place egg yolks in a large bowl and add pineapple juice,
buttermilk, and the One fourth 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip