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Recipes >> Cakes, Pancakes, Frostings Recipes > Carrot Cupcakes with Cream Cheese and White Chocolate Icing

Carrot Cupcakes with Cream Cheese and White Chocolate Icing

Carrot Cupcakes with Cream Cheese and White Chocolate Icing
Prep Time
1 Hour
Cook Time

25 Mins
Serves

6
Utter delicious but very light cupcakes are superb for all special occasion or for work days. Always hit in everyone.
Viewed: 2259
Source:  Angelina Martin
2 Ratings
1 out of 5 stars
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Ingredients

  • For Cake:
  • Egg 2
  • White sugar 18 tbsp
  • Brown sugar 5 tbsp
  • Vegetable oil ½ cup
  • Vanilla extract ½ tsp
  • Pineapple ½ cup (crushed)
  • Carrots 2 cup (shredded)
  • All-purpose flour 1 ½ cup
  • Salt ½ tsp
  • Nutmeg ½ tsp (ground)
  • Baking soda 1 ¼ tsp
  • Ginger ¼ tsp (ground)
  • Cinnamon 1 ½ tsp (ground)
  • Walnuts ½ cup (coarsely chopped)
  • For Icing:
  • White chocolate 2 oz
  • Butter ½ cup (unsalted, softened)
  • Heavy cream 2 tbsp
  • Cream cheese 1 cup
  • Orange extract ½ tsp
  • Vanilla extract 1 tsp
  • Icing sugar 4 cup

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Cooking Directions

  1. For Cake: Pre-heat oven at 175 C.

  2. In a large bowl beat eggs by electric beater.

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

  4. Fold pineapple and carrot into mixture.

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

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

  7. Add walnuts by folding lightly.

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

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

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

  11. Keep a side and let it cool at room temperature.

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

  13. Add orange extract and vanilla extract.

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

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