Email to Cat      

Cupcakes: Carrot-Cake Cupcakes

Source of Recipe


Southern Lady magazine



List of Ingredients



• 1/3 cup unsalted butter, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• ½ tsp vanilla extract
  
• 1 cup all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp baking soda
  
• 1/8 tsp ground cinnamon
  
• 1/8 tsp ground cloves
  
• 1/3 cup milk
  
• 1/3 cup grated carrot
  
• 1 tsp fresh orange zest
  
• White Chocolate Icing (recipe follows)
  
• Garnish: white chocolate curls
  






Instructions



1. Preheat oven to 325° F. Line a 12-cup muffin pan with paper liners.
   
   
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well. In another bowl, sift together flour, baking powder, baking soda, cinnamon and cloves. Add dry ingredients, alternately with milk to butter mixture, being careful not to overmix. Fold in carrot and orange zest.
   
   
3. Divide batter evenly among prepared muffin cups. Bake for 15 to 18 minutes, or until a wooden pick inserted near center comes out clean. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with White Chocolate Icing. Garnish with white chocolate curls.
   
   Makes 12 cupcakes.
   
   
   ............
   
   WHITE CHOCOLATE ICING
   
   • 1 (8-ounce) package cream cheese, softened
   • 2 Tbsp butter, softened
   • 1 cup confectioners' sugar
   • 4 (1-ounce) squares white chocolate
   • 1 tsp rum extract
   
   In a mixing bowl, beat cream cheese, butter, and confectioners' sugar at medium speed with an electric mixer until creamy.
   
   In a small, microwave-safe bowl, melt white chocolate in microwave oven on High for 30-second intervals until melted (approximately 1 minute total). Stir until smooth. Add melted chocolate and rum extract to cream cheese mixture, and beat well.
   
   Makes about 2 cups.