CARROT COCONUT CUPCAKES W/CC FROSTING
Danielle Johanneck
ingredients
CUPCAKES- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 8-ounce cans crushed pineapple in juice, drained
- 1 cup grated peeled carrots
- 3/4 cup (lightly packed) sweetened flaked coconut
- 1/4 cup chopped pecans
- 1 1/2 ounces imported white chocolate, chopped (1/4 cup)
- 1 8-ounce package cream cheese
- 1/4 cup unsalted butter
- 1 teaspoon grated lemon peel
- 1 cup powdered sugar
directions
- 1
Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
- 2
Melt chocolate in double boiler over simmering water until melted and smooth. Remove from over water. Blend cream cheese, butter, lemon peel, and melted chocolate in processor until smooth. Add powdered sugar; process until smooth.
Source: Danielle
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