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Carrot-Zucchini Party Cupcakes

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Makes: 18 servings Prep: 45 mins
Bake: 20 mins to 25 mins at 350°F
Cool: 1 hr

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Ingredients

1 1/2 cups all-purpose flour
1/4 cup golden raisins or currants
2 tablespoons finely chopped crystallized ginger
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup finely shredded carrots or parsnips
1 cup finely shredded zucchini
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup applesauce
2 tablespoons cooking oil
1 1/2 teaspoons vanilla
1/2 cup chopped pecans, toasted
Cream Cheese Frosting (see recipe below)
Chopped pecans, toasted, or chopped crystallized ginger (optional)
Pecan halves (optional)

Directions

1. Line eighteen 2-1/2-inch muffin cups with foil or paper baking cups or lightly grease 56, 1-3/4-inch muffin cups. Set aside. In a large bowl, combine flour, raisins or currants, crystallized ginger, baking powder, baking soda, cinnamon and salt. Set aside.

2. In a medium bowl, combine eggs, carrots or parsnips, zucchini, granulated sugar, brown sugar, applesauce, oil, and vanilla. Stir egg mixture into flour mixture till combined. Stir in the 1/2 cup pecans. Fill each muffin cup half full (about 3 tablespoons each for 2-1/2-inch cakes or 1 tablespoon each for 1-3/4-inch cakes).

3. Bake 2-1/2-inch cakes in a 350 degree F oven for 20 to 25 minutes or till a toothpick inserted near the centers come out clean. (Bake 1-3/4-inch cakes for 15 to 18 minutes). Cool 5 minutes in pans. Remove cupcakes from pans. Cool for 1 hour on a wire rack.

4. Meanwhile, prepare Cream Cheese Frosting; frost cupcakes. If you like, sprinkle tops with additional chopped pecans or ginger or top each with a pecan half. Cover cupcakes; store in the refrigerator. Makes 18 servings.