22 Jul 2012

Carrot Cupcake with White Chocolate Cream Cheese Frosting

It's the beautiful month of Ramadhan and I am so blessed to have been given the opportunity to celebrate it again. We are fasting as a family and that in itself is such a rewarding experience.

On Sunday my two children each wanted to make something for iftar (breaking of fast). My son longing for pasta decided to make Spaghetti Bolognese which turned out really good. And my daughter decided to bake Carrot Cupcake inspired by her two friends recent experience at a cooking class for kids.

I selected this recipe 'Carrot Cupake with White Chocolate Cream Cheese' for her to use and my gosh what a gem it is (click directly on the highlighted link if you'd like to 'print' the recipe out - they've got it formatted on allrecipes.com). It had a lovely flavour to it, a hint of orange, the fullness of carrots, sweetness of pineapple and the crunch of walnuts. But what made it a winner was the sublime icing. This is a real keeper.

I hope you will enjoy it too!

Carrot Cupcake with White Chocolate Cream Cheese
(picture courtesy of Tricia Jaeger)

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Ready In: 55 Minutes
Servings: 12

"A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange." Source, Bakerama
2 ounces white chocolate
1 (8 ounce) package cream cheese,
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white 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
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3.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 confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4.Beat together the eggs, white 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.
5.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.

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