The Ginger cream icing has this wonderful kick at that back of your tongue that just makes you want to take another bite!
Yields: Makes 12 Cupcakes *Icing makes 3 cups*
Ingredients:
- 1 cup All-purpose flour
- ¾ tsp. Baking powder
- ¾ tsp. Baking soda
- ½ tsp. Salt
- ½ tsp. Ground cinnamon
- 1 cup Sugar
- ¾ cup Vegetable oil
- 2 large Eggs
- 1 ½ cups finely grated peeled Carrots
- ¼ cup drained canned crushed Pineapple w/ juice
To make the Icing:
- 2 3oz. Cream cheese, softened
- 6 tbsps. Unsalted butter, softened
- 3 cups Powdered sugar
- 2 tsps. fresh Ginger, finely grated
Method of Preparation:
1. Preheat the oven to 350°F.
2. Line the Muffin pan with paper liners. Sift the first 5 ingredients into a bowl. Set aside.
3. Using an electric mixer or whisk. In another bowl, add the egg, oil, and sugar until they are well combined. Add the dry ingredients to the egg mixture and mix them until they are well combined. Then throw in the carrots and pineapple and combine.
4. Spoon the batter into the muffin pans lined with the paper liner. Filling each cup about ¾ full.
5. Put the Muffin pan in the oven and cook it for at least 30 minutes or until the muffins are cooked. *Use a toothpick test* Remove the muffins from the pan and let them rest in a rack.
To make the icing:
6. While waiting for the muffins to cool. In a large bowl. Add the cream cheese and butter then whisk them until they are smooth. Then add the powdered sugar and ginger; Whisk it until it’s smooth. Chill and Use to top the muffins.
7. Using the icing. Spread the top of each cupcake with the icing. Serve!
0 comments :
Post a Comment