Newborn Ginger Babies Ii (orange Cream Frosting)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 8 ounces neufchatel cheese, softened or 8 ounces cream cheese
• 1 tablespoon orange juice or 1 tablespoon orange liqueur
• 1/4 cup powdered sugar
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 large carrot, finely grated (about 1/2 cup)
• 1/2 cup gingerroot, minced fresh (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
• crystallized ginger
• orange rind, strips
• carrot, shredded

Recipe

• 1 orange cream 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. refridgerate until needed.
• 2 cupcakes: preheat oven to 350f 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.
• 3 combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. stir in chopped pecans.
• 4 pour batter into muffin tins, filling two- thirds full and bake for 12-15 minutes or until a wooden toothpick inserted in center comes out clean.
• 5 cool in pan on a wire rack 5 minutes. remove from pan, and cool completely on wire racks. spread tops evenly with orange-cream cheese frosting then decorate with carrots and ginger.
• 6 garnish: place a small piece of crystalized ginger onto each cake. peel a thin layer of rind from 1/2 orange (or carrot), and cut into thin strips using a knife.