Carrot Cupcakes with White Chocolate Cream Cheese Icing
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Ingredients
- For the icing:
- 50g (2 oz) white chocolate
- 1 (200g) tub cream cheese, softened
- 100g (4 oz) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 500g (1 1/4 lb) icing sugar
- 2 tablespoons double cream
- For the cupcakes:
- 2 eggs, lightly beaten
- 225g (8 oz) caster sugar
- 5 tablespoons dark brown soft sugar
- 100ml (4 fl oz) vegetable oil
- 1 teaspoon vanilla extract
- 250g (9 oz) grated carrots
- 125g (4 1/2 oz) crushed pineapple
- 200g (7 oz) plain flour
- 1 1/4 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 100g (4 oz) chopped walnuts
Preparation method
- Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
- 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 icing sugar until the mixture is fluffy. Mix in double cream.
- Beat together the eggs, caster 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, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
- Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
- Follow RecipesDream