pages

Translate

Sunday, October 4, 2015

Carrot Cupcakes With Chocolate Cream Cheese Icing

Ingredients

  • Servings: 12
  • cream cheese icing:
  • 2 ounces 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
  • carrot cake:
  • 2 eggs, lightly beaten
  • 1 1/8 cups 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

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups.
  • in small saucepan, melt 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 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, 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.

No comments:

Post a Comment