Wednesday, April 22, 2015
Carrot Cupcakes with Pineapple and Golden Raisins topped with Cream Cheese Frosting
I was asked to bring a healthy dessert for a meeting. Is that an oxymoron?
My habit of over thinking things had me wondering. Isn't dessert the final course of a meal? Wouldn't healthy dessert be the quintessential fruit and nuts?
I knew this group wanted a treat, a goody and not a tray of fruit and nuts. I started thinking about my longstanding desire to include at least some nutritional value in the sweets I make--fruit pies, oatmeal cookies, rice pudding, parfaits. (This is not to be confused with celebrations. . .birthday cakes, Christmas cookies).
Personally, I am not a sweetie. Even as a child, I always preferred savory tastes. But I do love to cook and bake. And I love seeing people appreciating my efforts. These cupcakes made the group very happy and that made me happy.
Another way to steer sweets towards a healthier horizon is through portion control; thus the cupcakes rather than an entire cake.
Carrot Cupcakes with Pineapple and Golden Raisins
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 (3 oz.) package cream cheese, room temperature
2 Tbsp. sugar
1 egg yolk
Pinch of salt
1/4 cup finely chopped pineapple
4 eggs, room temperature
3 cups finely shredded carrots (about 6 medium)
3/4 cup vegetable oil
1 tsp. vanilla
1/2 cup golden raisins
Line 24 muffin cups with paper cupcake liners. Preheat oven to 350 degrees.
In a large bowl stir together the flour, 1 1/2 cups sugar, baking powder, 1 tsp. salt, and the cinnamon. Set aside.
For the filling, in a mixer bowl combine cream cheese and 2 Tbsp. sugar. Beat with and electric mixer on medium speed until combined. Beat in the egg yolk and a pinch of salt. Fold in the pineapple. Set aside.
In another bowl stir together 4 eggs, the carrots, oil, and vanilla.
Add carrot mixture to flour mixture and stir until combined. Fold in golden raisins.
Spoon about 1 tablespoon of the batter into each muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in cups.
Bake for 15 - 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans and cool completely on wire racks.
Frost with Cream Cheese Frosting and store in refrigerator.
Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
5 1/2 cups powdered sugar
In a mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powder sugar to reach desired spreading consistency.