Carrot Cupcakes with White Chocolate Cream Cheese Icing recipe
All Recipes Dessert Recipes Frostings and Icings Chocolate
Ingredients
- 2 ounces white chocolate 1 (8 ounce) package cream cheese, softened ½ cup unsalted butter, softened 1 teaspoon vanilla extract ½ teaspoon orange extract 4 cups confectioners' sugar 2 tablespoons heavy cream 2 eggs, lightly beaten 1 ⅛ cups white sugar ⅓ cup brown sugar ½ cup vegetable oil 1 teaspoon vanilla extract 2 cups shredded carrots ½ cup crushed pineapple 1 ½ cups all-purpose flour 1 ¼ teaspoons baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 cup chopped walnuts
Nutrition Info
- 639.1 caloriescarbohydrate: 84.7 gcholesterol: 76.2 mgfat: 32.2 gfiber: 1.8 gprotein: 6 gsaturatedFat: 12.7 gservingSize: -sodium: 317.4 mgsugar: 69.2 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cupcakes with White Chocolate Cream Cheese Icing
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In 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.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.