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Carrot Walnut Cupcakes with White Chocolate Frosting

Carrot Walnut Cupcakes with White Chocolate Frosting

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Servings: Serves 15Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Carrot Walnut Cupcakes with White Chocolate Frosting
1 cup all-purpose flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon, ground
1 cup Sugar
1/2 cup Canola oil
2 each Large eggs
1 cup Carrot, peeled and shredded
3/4 cup Chopped walnuts
3 oz Baking white chocolate bar, chopped
1/4 cup Butter, unsalted, softened
4 oz Cream cheese
1/2 teaspoon Vanilla extract
11/2 cup Confectioners sugar
1 cup Walnuts halves, 15 halves

directions:

1. Preheat oven to 350 degrees F. Using two muffin tins, line 15 muffin cups with paper liners and spray liners with nonstick vegetable oil spray.
2. Make cupcakes. Into a large bowl, sift flour, baking soda, salt, and cinnamon. Add sugar and use an electric mixer on low speed to mix, just to combine ingredients. Mix in oil. The mixture will look crumbly. Mix in eggs until smoothly blended, about 30 seconds. Stir in carrots and chopped walnuts.
3. Using a <-cup measuring cup, divide batter evenly among 15 lined muffin cups; do not overfill. Bake just until a toothpick inserted in center of cupcake comes out clean and top is golden, about 20 to 25 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes.
4. Make frosting. Stir white chocolate in top of double boiler over simmering water until melted and smooth. Alternatively, melt in microwave for 1 minute, then stir. Heat for an additional 30 seconds until chocolate is melted and smooth.
5. In a large bowl, use an electric mixer on medium speed to beat melted white chocolate, butter, cream cheese, and vanilla together until blended. Add confectioners' sugar; beat on low speed until frosting is smooth.
6. Use a small metal spatula to spread frosting over top of each cupcake. Press a walnut half into top of each. Cupcakes can be covered and refrigerated for up to two days.
Fresh Magazine, March - April 2007

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Quantity Ingredients  
1 cup all-purpose flour  
1 teaspoon Baking Soda  
1/2 teaspoon Salt  
1 teaspoon Cinnamon, ground  
1 cup Sugar  
1/2 cup Canola oil  
2 each Large eggs  
1 cup Carrot, peeled and shredded  
3/4 cup Chopped walnuts  
3 oz Baking white chocolate bar, chopped  
1/4 cup Butter, unsalted, softened  
4 oz Cream cheese  
1/2 teaspoon Vanilla extract  
11/2 cup Confectioners sugar  
1 cup Walnuts halves, 15 halves  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 15
Base Nutrients
Calories 387 kcal (19%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 14 g (70%)
Cholesterol 49 mg (16%)
Sodium 218 mg (9%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 6 g (24%)
Protein 11 g (18%)
Vitamins
Vitamin A 1664 IU (33%)
Vitamin C 5 mg (8%)
Minerals
Calcium 50 mg (1%)
Iron 13 mg (21%)
Carrot Walnut Cupcakes with White Chocolate Frosting 5 5 1 1
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