Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting (Food Network, 1990's)

CARROT CAKE CUPCAKES

1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups grated carrot
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Cream Cheese Frosting (recipe follows)

Preheat the oven to 375 degrees F and line 2 muffin pans with cupcake liners.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar and the dark brown sugar. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.

On low speed mix in 1/3 of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.

Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin cups about two-thirds full.

Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes.

Remove cooled muffins from tins. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 (1 pound) box confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind

In a bowl, beat the cream cheese and the butter until light and fluffy. Gradually beat in the confectioners sugar. Add the vanilla, sour cream and orange rind until blended.

Makes 1 1/2 to 2 dozen cupcakes
Source: TV Food Network, Show: Cooking Live
From: Risa G., NJ - 07-22-97