Preheat oven to 350F. Line xii 1/3-cup muffin cups with paper
liners. Sift offset 5 ingredients into medium stadium. Using electric
sociable, beat boodle, oil and eggs in large bowl until well blended. Add
dry ingredients to egg mixture in 2 additions, beating until well
blended after each improver. Mix in carrots and pineapple. Spoon
batter into prepared muffin cups, filling each 3/4 total. Bake
cupcakes until tester inserted into center comes out houseclean, almost 30
proceedings. Turn cupcakes out onto racks and cool whole. (Can be
made 1 day leading. Masking; store at room temperature.) Spread top of
each cupcake with short 3 tablespoons Ginger-Cream Cheese Ice.
Garnish with candied violets, if desired.

Makes 12.

Subscriber: Bon App?it April 1999

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