Baking Carrot Pineapple Cupcakes: home-style exemption Dessert

Bake a batch of delicious carrot pineapple cupcakes with nutmeg-marshmallow the frosting. 

Carrot cake has long been accepted as a familiar comfort food dessert in the U.S. since colonial times. What is unclear is the origin of the recipe. In the late 1990s, Pillsbury sponsored a nationwide competition to find the first recipe for carrot cake ever published. The winning recipe came from a 1929 book titled "The Twentieth-Century Bride's Handbook". 

Despite its hazy history, is still carrot cake today a popular dessert cake in American cuisine. Actually this is available not only in cake form - you can find it attached to the bread of quick breads, cakes and even cupcakes. This recipe for delicious carrot pineapple cupcakes have a delicious variant of the cream-cheese frosting. 

Recipes

Carrot-Pineapple Cupcakes 

Makes about 20 cupcakes 

Ingredients:

    * 1 / 2 cup (2 ounces) walnut halves 

    * 3 medium peeled carrots 

    * 2 large eggs, room temperature 

    * 1 / 4 cup buttermilk, room temperature 

    * 1 teaspoon pure vanilla extract 

    * 1 / 2 cup vegetable oil 

    * 1 / 2 cup crushed pineapple pieces, drained 

    * 1 1 / 3 cups all-purpose flour 

    * 1 cup sugar 

    * 1 teaspoon baking powder 

    * 1 teaspoon ground cinnamon 

    * 1 / 2 teaspoon salt 

    * 1 / 4 teaspoon freshly grated nutmeg 

    * Nutmeg-Marshmallow Frosting (recipe follows) 

Directions:

   1st Preheat oven to 350 degrees F. Spread walnuts in a single layer on an ungreased baking pan. Transfer walnuts to the oven and roasting nuts up slightly browned, about 7 minutes. Shake the pan halfway through baking, make sure the nuts are toasting evenly. Remove pan from oven and let the nuts stand until completely cool. Chop walnuts and set them aside. Line muffin tins with paper cupcake liners. Set aside. 

   2nd Using the smallest holes of a box grater, grate the carrots to make 1 cup. Place grated carrots, eggs, buttermilk, vanilla extract, vegetable oil and crushed pineapple in a large bowl, stir to combine. 

   3rd In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, salt and nutmeg. Using a rubber spatula, gently fold the dry ingredients into the carrot mixture until just combined. Fold in toasted walnuts. 

   4th Using a large metal happen, filling each paper cupcake liner about half full. Bake until a cake test comes out clean, about 25-30 minutes, rotating pan halfway through baking. 

   5th Let cool in pans for 10 minutes. Remove to a cooling rack to cool completely. Spread about 1 / 4 cup frosting on each cupcake and serve. Store in an airtight container for up to 2 days. 

Nutmeg-Marshmallow Frosting 

Makes about 3 cups 

Ingredients: 

    * 1 / 3 cup granulated sugar 

    * 1 / 3 cup packed light brown sugar 

    * 1 / 4 cup (1 / 2 stick), unsalted butter 

    * 9 large marshmallows 

    * 1 1 / 2 cups confectioners' sugar 

    * 1-2 tablespoons milk 

    * 1 / 2 teaspoon pure vanilla extract 

    * 1 / 2 teaspoon freshly ground nutmeg 

Directions: 

In a saucepan over medium heat, stir together granulated sugar, brown sugar and butter. Bring the mixture to a boil and stir for 2 minutes. Remove mixture from heat stir in marshmallows until they are melted. Combine confectioners' sugar, milk, vanilla extract and ground nutmeg and stir the frosting until smooth.