Name: Carrot Cupcakes with White Chocolate Cream Cheese Icing
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: White chocolate - 2 ounces; Cream cheese, softened - 1 (8 ounce) package; Unsalted butter, softened - ½ cup; Vanilla extract - 1 teaspoon; Orange extract - ½ teaspoon; Confectioners' sugar - 4 cups; Heavy cream - 2 tablespoons; Eggs, lightly beaten - 2; White sugar - 1 ⅛ cups; Brown sugar - ⅓ cup; Vegetable oil - ½ cup; Vanilla extract - 1 teaspoon; Shredded carrots - 2 cups; Crushed pineapple - ½ cup; All-purpose flour - 1 ½ cups; Baking soda - 1 ¼ teaspoons; Salt - ½ teaspoon; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ½ teaspoon; Ground ginger - ¼ teaspoon; Chopped walnuts - 1 cup

Ingredients for - Carrot Cupcakes with White Chocolate Cream Cheese Icing

1. White chocolate 2 ounces

2. Cream cheese, softened 1 (8 ounce) package

3. Unsalted butter, softened ½ cup

4. Vanilla extract 1 teaspoon

5. Orange extract ½ teaspoon

6. Confectioners' sugar 4 cups

7. Heavy cream 2 tablespoons

8. Eggs, lightly beaten 2

9. White sugar 1 ⅛ cups

10. Brown sugar ⅓ cup

11. Vegetable oil ½ cup

12. Vanilla extract 1 teaspoon

13. Shredded carrots 2 cups

14. Crushed pineapple ½ cup

15. All-purpose flour 1 ½ cups

16. Baking soda 1 ¼ teaspoons

17. Salt ½ teaspoon

18. Ground cinnamon 1 ½ teaspoons

19. Ground nutmeg ½ teaspoon

20. Ground ginger ¼ teaspoon

21. Chopped walnuts 1 cup

How to cook deliciously - Carrot Cupcakes with White Chocolate Cream Cheese Icing

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2 . Stage

In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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. Dianne