Carrot-Zucchini Party Cupcakes

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.

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).

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.

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.