Wednesday, April 1, 2015

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Cakes:
2 eggs, lightly beaten
1 1/8 cup granulated sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup chopped walnuts

Icing:
2 oz white chocolate
1 pkg (8-oz) cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1/2 tsp orange extract
4 cups powdered sugar
2 tbsp heavy cream

Preheat oven to 350 degrees.
Lightly grease or line with paper liners 12 muffin cups; set aside.

Beat together the eggs and sugars in mixing bowl; mix in the oil and vanilla. Fold in the carrots and pineapple.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix in the carrot mixture until evenly moist. Fold in 1/2 cup of the walnuts.

Divide batter evenly among the 12 prepared muffin cups. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove to wire racks to cool completely before icing.

To make icing:
In a small saucepan, melt white chocolate over low heat. Stir until completely smooth. Set aside to cool completely at room temperature.

In a bowl, beat the cream cheese and butter until smooth. Beat in the white chocolate and the vanilla and orange extracts. Gradually beat in the powdered sugar until fluffy. Mix in the cream. Use to frost the cupcakes and top with the remaining chopped walnuts.


Source: All Recipes


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