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Carrot Juice Cupcakes

3 Tablespoons Of Fresh Carrot Juice
1 1/8 Cups Of C&H Pure Cane White Sugar
1 Cup Of Diamond Nuts Chopped Walnuts
1/3 Cup Of C&H Brown Sugar
1/2 Cup Of Pure Wesson Vegetable Oil
1 Teaspoon Of McCormick Pure Vanilla Extract
1 1/2 Cups Of All Purpose White Baking Flour
1 1/4 Teaspoons Of Arm & Hammer Baking Soda
2 Cups Of Fresh Shredded Carrots
2 Large Fresh Lightly Beaten Eggs
1/2 Cup Of Crushed Dole Brand Pineapple
1/2 Teaspoon Of Kosher Salt
1/4 Teaspoon Of McCormick Ground Ginger
1 1/2 Teaspoons Of McCormick Ground Cinnamon
1/2 Teaspoon Of McCormick Ground Nutmeg
1/4 Cup Of Softened Unsalted Real Butter
1 Tablespoon Of Heavy Cream
1/4 Teaspoon Of McCormick Pure Orange Extract
4 Ounces Of Kraft Philadelphia Cream Cheese
1 Ounces Of Nestle Toll House White Chocolate Morsels
2 Cups Of Powdered Cane Sugar
1/2 Teaspoon Of McCormick Pure Vanilla Extract

Serving Size 12
640 Calories Per Serving
33 Grams Of Fat

Preparation Instructions:
To begin this recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next lightly grease twelve cupcake liners. Next take out a small saucepan, and then add in the white chocolate morsels. Cook the chocolate over low heat until it's completely melted, then set it aside to cool at room temperature. Moving along, next take out a large mixing bowl and then add in the cream cheese and unsalted butter, whipping these ingredients until they form a light and fluffy batter. Next mix into the batter the white chocolate, one teaspoon of vanilla extract, and the orange extract. Vigorously stir these ingredients into the mixture until they form a smooth and even cupcake batter. Next stir in the powdered cane sugar and heavy cream, stirring rapidly until these two ingredients are fully absorbed into the mixture. Next take out a second mixing bowl, and add in the eggs, white sugar, brown sugar, vegetable oil, and remaining vanilla extract. Mix these ingredients together until they form a smooth and even mixture. Next stir in the carrot juice, shredded carrots, and crushed pineapple. Finally take out another mixing bowl, and add in the all purpose flour, baking soda, kosher salt, cinnamon, nutmeg, and ground ginger. Mix these ingredients until they form an even powder. Once done, mix this batch of ingredients into the carrot juice mixture, stirring until your completed batter is thick and even. Lastly add in your chopped walnuts, stirring until you have an thorough distribution of nuts. For the last leg of this recipe, you will need to place the cupcake batter into the greased liners, then bake them for twenty five minutes. When a toothpick can be pulled out of the cupcakes without any residue, then that is a good indication that the cupcakes are done. Let the fresh baked cupcakes cool for ten minutes before spreading on the creamy icing. That concludes this delicious recipe. Please be sure to check out our other carrot juice based creations.
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