CARROT CUPCAKES

1 3/4 cups flour1 teaspoon baking powder1 teaspoon baking soda1 cup packed brown sugar1/2 teaspoon ground ginger1/2 teaspoon cinnamon1/2 teaspoon salt3 Granny Smith (or other) apples, peeled and cored1 cup finely shredded carrots3/4 cup applesauce1/3 cup vegetable oil1 large egg1 teaspoon rum1 16 oz pkg. cream cheese frostingshredded coconutPREHEAT oven to 350F.Note: This recipe is quick and easy using a food processor. No need to wash processor bowl between steps. If a food processor is not available, use applesauce from a jar instead and grate the carrots using a box grater or Microplane.Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners.In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper.Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl.Fit food processor with shredding disc and process carrots until 1 cup is obtained.Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full.Bake in a preheated 350F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.

BASIC CUPCAKES

1/3 to 1/2 cup butter or margarine1 cup sugar2 eggs1/2 cup whole milk1 1/2 to 2 cups flour2 tsp baking powder1/4 tsp. salt1/2 tsp. flavoring (vanilla, almond, lemon, orange, etc)Preheat oven to 350F.Note: If using unsalted butter, add an extra 1/4 tsp. salt.Beat the butter until light and fluffy, gradually adding sugar. Add eggs, one at a time, beating well after each addition.Mix and sift flour, baking powder, and salt, add alternately with milk to the first mixture. Stir in flavoring (do not beat).Pour into greased or paper-lined cupcake pan, filling each cup until 2/3 full. Bake for 18-20 minutes in hot oven, or until tops are golden brown and a wooden pick inserted in center comes out clean. Do not open oven to test until at least 15 minutes have passed or muffins may fall.Lighter muffins can be made by separating the whites and yolks and beating them separately, then gently folding into the batter.Servings: 12

VAnillla frosting 1/2 cup butter, softened 4-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 5 to 6 tablespoons 2% milk In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.Yield:About 3 cups.