Recipe: Carrot-Apple Cupcakes with Cream Cheese Icing

CARROT-APPLE CUPCAKES

1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup walnut oil
2 large eggs
2 carrots, peeled and shredded (1 cup)
1 Golden Delicious apple, peeled, cored and shredded (1 cup)
1/2 cup dried currants (or raisins)
1/2 cup toasted and coarsely chopped walnuts
Cream Cheese Icing (recipe follows)

Position rack in center of oven and preheat to 350 degrees F. Line 12-cup muffin pan with cupcake liners.

In large mixing bowl, sift together flour, baking soda, cinnamon, nutmeg and salt; set aside.

Using electric mixer on high speed, mix granulated sugar, vegetable and walnut oils, and eggs until mixture is a shade paler, about 1 minute.

Stir in flour mixture, then carrots and apple. Fold in currants and walnuts. Using an ice cream scoop, divide batter evenly among muffin cups.

Bake in preheated oven until toothpick inserted into center of cupcakes comes out clean, about 20 minutes. Let cupcakes stand in muffin pan 5 minutes, then transfer to wire rack to cool completely.

Spread icing over cooled cupcakes. Serve at room temperature.

CREAM CHEESE ICING

4 ounces (half of an 8-ounce package) cream cheese, room temperature
1 1/2 cups powdered sugar
1 teaspoon fresh lemon juice

Place cream cheese in medium bowl. Using electric mixer on low speed, gradually beat in powdered sugar, working it into cream cheese until icing is smooth. Beat in lemon juice.

Makes 12 cupcakes
Source: Autumn Gatherings: Casual Food to Enjoy with Family and Friends by Rick Rodgers