Breakfast
Carrot Cupcakes with White Chocolate Cream
Spiced carrot cupcakes topped with a luxurious blend of cream cheese and white chocolate. Sweet, tangy, and irresistible.
Ingredients:
- 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
Directions:
- 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.