Woops! Almost forgot to take a picture, and this is all the cupcakes I have left. Ate some, sent some home with the kids, had one for breakfast… They’re pretty darn good. The cake isn’t too sweet, which balances well with the frosting.
I’m giving you the recipe for a good white chocolate, cream cheese frosting, but I had to make a lactose free frosting this time. I just used 1/2 cube softened butter, 1 teaspoon vanilla, about 3 cups powdered sugar, and enough lactose free milk to make it the right consistency.
CAKE:
2 eggs
1-1/8 cup white sugar
1/3 cup brown sugar
1/2 cup oil
1 teaspoon vanilla
1-1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Beat well, then stir in:
1 small can crushed pineapple, drained (1/2 cup)
2 cups shredded carrots
1 cup chopped walnuts (optional)
Combine well, then stir in:
1-1/2 cup flour
Grease or line a muffin tin with paper cups. I fill the cups within about 1/4″ of the top, then let them mushroom over, but if you want them less poofy, fill the cups about 3/4 full. The recipe will make about 12-13 mushroom top cupcakes without nuts, more if you make them smaller or add nuts. Bake at 350 degrees for about 25 minutes or until they test done.
FROSTING:
2 oz white chocolate
8 oz cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon orange extract
4 cups powdered sugar
2 Tablespoons cream
Melt the chocolate in the microwave or in a double boiler, cool. Beat all of the ingredients together until fluffy.