Thursday, April 21, 2011

Carrot Cupcakes with White Chocolate Icing...

These little treats were made for our Easter Celebration with Jimmy's parents, last Sunday.


2 ounces white chocolate (I used about 1/4-1/2 C. White chocolate chips)

1 (8oz) block of cream cheese

1/2 C. Butter

1 tsp. vanilla

4 C. Confectioners Sugar

2 Tbsp. HEAVY cream


2 Eggs

1 1/8 C. sugar

1/2 C. Brown Sugar

1/2 C. vegetable oil

1 tsp. vanilla

2 C. shredded carrots

1/2 C. crushed pineapple

1 1/2 C. flour

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

DIRECTIONS: Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside. Icing - In a small saucepan, melt white chocolate over low heat. Stir until smooth. Allow to cool to room temp. In a bowl beat together cream cheese and butter until smooth. Mix in white chocolate and vanilla. Gradually beat in confectioner's sugar. Mix in heavy cream and beat until fluffy. Cupcake - Beat together eggs, white sugar and brown sugar. Mix in oil and vanilla. Fold in carrots and pineapple. Mix in flour, baking soda and spices. Mix until everything is moist. Transfer to muffin tins. Bake 25 minutes. Cool completely on a wire rack before topping with the icing.

Happy Eating!!

1 comment:

  1. **I forgot to post that this recipe makes 12 cupcakes**