Carrot Cupcakes Ingredients 2 ounces white 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 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 Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. In small saucepan, melt white chocolate over low heat. Stir till smooth, & 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 confectioners' sugar until the mixture is fluffy. Mix in heavy cream. 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. 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. Back