Carrot Cupcakes

1 3/4 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup packed brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon salt 3 Granny Smith (or other) apples, peeled and cored 1 cup finely shredded carrots 3/4 cup applesauce 1/3 cup vegetable oil 1 large egg 1 teaspoon rum 1 16 oz pkg. cream cheese frosting shredded coconut PREHEAT oven to 350°F. Note: This recipe is quick and easy using a food processor. No need to wash processor bowl between steps. If a food processor is not available, use applesauce from a jar instead and grate the carrots using a box grater or Microplane. Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners. In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper. Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl. Fit food processor with shredding disc and process carrots until 1 cup is obtained. Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full. Bake in a preheated 350°F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.