Carrot Cupcakes with White Chocolate Cream Cheese Icing
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
Carrot Cupcakes with White Chocolate Cream Cheese 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
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons 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
Recipe
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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