Carrot Cupcakes II
A medley of spices and a fluffy white chocolate frosting are featured this recipe. They're moist and light-tasting...a little different from the average cupcake.
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons granulated (white) sugar
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
White Chocolate Cream Cheese Frosting Ingredients
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 ounce white baking chocolate, melted and cooled
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups confectioners' (powdered) sugar
chopped walnuts, optional
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. Fill paper-lined muffin cups three-fourths full.
Bake for 25 to 28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired.
Store in the refrigerator.
1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.