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Ingredients
- Cupcakes
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 large carrot, finely grated
- 1/2 cup fresh gingerroot, minced (about 1/4 pound)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3/4 cup pecans, chopped and toasted
- Orange Cream Cheese Frosting
- 8 ounces softened cream cheese
- 1 tablespoon orange juice or orange liqueur
- 1/4 cup powdered sugar
Details
Servings 30
Preparation
Step 1
Frosting: Beat softened cream cheese and orange liqueur at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Refrigerate until needed.
Cupcakes: Preheat oven to 350 degrees and lightly grease or place liners into miniature muffin tins. Set aside.
Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until smooth. Add egg, beating well after each addition. Beat in grated carrots and fresh ginger.
Combine flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans.
Pour batter into muffin tins, filling 2/3 full and bake for 12-15 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with frosting.
Garnish: Place a small piece of crystallized ginger onto each cake. Peel a thin layer of rind from ½ orange and cut into thin strips using a knife if desired.
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