Carrot Cupcakes with Cream Cheese and White Chocolate Icing

For Cake: Pre-heat oven at 175 C.

In a large bowl beat eggs by electric beater.

Then add white and brown sugar and oil and also add vanilla extract.

Fold pineapple and carrot into mixture.

In another bowl add and mix all purpose flour, salt, nutmeg, baking soda, ginger and cinnamon.

Now add and fold this flour mixture into eggs mixture bowl by spatula.

Add walnuts by folding lightly.

Pour mixture into muffin tray and bake into preheated oven for 20 minutes.

Let them cool at room temperature and topped with prepared icing and sprinkle remaining walnuts.

For Icing: Melt white chocolate into double boiler or at very low, stir spoon to creamy.

Keep a side and let it cool at room temperature.

In a bowl beat butter, heavy cream and cream cheese.

Add orange extract and vanilla extract.

Now add white chocolate and sugar mix well by folding add heavy cream mix and keep into refrigerator.