Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off. photo from theperfectpantry.com
Ingredients:
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ounces white chocolate
2 tablespoons heavy cream
1/2 teaspoon orange extract
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups shredded carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup crushed pineapple
1/2 teaspoon ground nutmeg
1 1/8 cups white sugar
1 1/4 teaspoons baking soda
1/4 teaspoon ground ginger
1/3 cup brown sugar
Method:
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.
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| Carrot Cupcakes with White Chocolate Cream Cheese Icing Recipe |
