cup Pitted prunes
8 ounces Crushed pineapple - (1 can)
cup Sifted cake flour
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
teaspoon Baking soda
1 lrg Egg
1 lrg Egg white
cup Canola oil
1 cup Grated carrots
4 ounces Reduced-fat cream cheese
cup Marshmallow creme, such as Fluff
teaspoon Fresh lemon juice
2 tablespoons chopped toasted pecans optional
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a mixing bowl, whisk together egg, egg white, sugar, oil, and the reserved prune puree. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in the carrots and the reserved pineapple.
This recipe yields 1 dozen cupcakes.