Newborn Ginger Babies II (Orange Cream Frosting)

Ingredients

Orange-Cream Cheese Frosting

• 8 ounces neufchatel cheese, softened or cream cheese
• 1 tablespoon orange juice or orange liqueur
• 1/4 cup powdered sugar

Cupcakes

• 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

Garnishes

• crystallized ginger
• orange rind, strips
• carrot, shredded

Directions

1. 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. 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. 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. 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. 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. 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.