1 Orange
6 oz carrots
1/2 c canola oil
1/2 c brown sugar, packed
2 large eggs
1 c unbleached all purpose flour
1/2 c whole-wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 salt
6 oz cream cheese
1/2 c confectioners’ sugar
Preheat oven to 400*F.
Zest orange. Measure out 1 tsp zest (plus 2 tsp more for garnish) and set aside. Squeeze orange and measure out 1 tbsp juice. Set aside.
Shred carrots using large holes on a box grater. You should have about 1 1/2 cups. Set aside.
In a large bowl, beat together oil and sugar until combined, then add eggs, one at a time. Add flours, baking soda, cinnamon, nutmeg, salt, and 1 tsp orange zest and beat until combined. Fold in grated carrots.
Spoon batter into lined muffin pan, filling half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15-20 minutes. If using miniature cupcakes , bake for 10-12 minutes; for miniature bundt pans, bake for 20-25 minutes. Remove from pan and let cook on a wire rack while making frosting.
To make frosting: in a medium bowl, beat cream cheese with a handheld mixer on low until smooth and creamy. Sift confectioners’ sugar over cream cheese and beat until combined. Add orange juice and beat until creamy.
Once cupcakes are cool, top each with a dollop of frosting and smooth it using a table knife or metal spatula. If desired, garnish each cupcake with a few sprinkles or orange zest.
Store at room temperature for 3 days.
Source: “a href=”http://www.williams-sonoma.com/products/sku5344569/” target=”_blank”>Cooking for Baby
