These delicious cupcakes are more like muffins with frosting. They are full of carrots, pineapple and crunchy walnuts and the addition of white chocolate to the cream cheese icing makes them extra special.
Ingredients: 2 eggs, lightly beaten, 1 1/8 cups granulated sugar, 1/3 cup brown sugar, packed, 1/2 cup vegetable oil (I used canola), 1 teaspoon vanilla extract, 2 cups shredded carrots(3-4 large), 1/2 cup (8 ounces)crushed pineapple, drained, 1 1/2 cups all-purpose flour, 1 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 cup chopped walnuts. Icing: 2 ounces white chocolate, 1 (8 ounce)package cream cheese, softened, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream.
Instructions: Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
In a large bowl, beat together the eggs, granulated sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple, mixing well. In a separate bowl, mix the flour, baking soda, salt, cinnamoon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moistened. Fold in 1/2 cup of the walnuts. Pour into muffin cups about 2/3 full.
Bake in preheated 350 degree oven for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks.
Make icing: In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream and beaat well. Spread a generous amount atop each cupcakes and sprinkle with remaining chopped walnuts.
Presented by Bakerama at allrecipes.com.
"Let's Bake a Cake!"
No comments:
Post a Comment