Ingredients
Caramel Frosting:
- 1 C. butter
- 2 lg. fresh sage leaves (optional)
- 7 oz. dulce de leche
- 1 tsp. vanilla extract
- ½ tsp. coarse salt
- 2 C. powdered sugar, sifted
Cupcakes:
- 1 – 12 pkg. Green Giant® Restaurant Style – Honey Glazed Carrots with Sage Butter
- ¾ C. all-purpose flour
- ¾ C. granulated sugar
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. coarse salt
- 8 oz. crushed pineapple, drained
- ¼ C. vegetable oil
- 1 large egg
- ½ tsp. vanilla extract
- ½ C. toasted, chopped walnuts (optional)
Directions
Caramel Frosting:
- In a large saucepan or skillet, add the butter and turn the heat on low.
- If using, add the sage leaves.
- Cook, stirring frequently, until the butter smells nutty and starts to form brown bits in the bottom of the pan.
- Strain out the sage and pour the butter into a large glass bowl.
- Place it in the refrigerator until solid, but still soft.
- In the bowl of a mixer, add the butter, dulce de leche, vanilla and salt.
- Blend at a medium speed for 2 minutes.
- Add the powdered sugar and blend in at low speed.
- Turn the speed up to med-high and beat the frosting for 2-3 minutes or until fluffy.
Cupcakes:
- Preheat oven to 350°F and line a muffin tin with paper liners; set aside.
- Cook the carrots according to package directions. When done, mash them by hand or by using a food processor until smooth; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt until well blended.
- In a medium bowl, combine the mashed carrots, pineapple, oil, egg and vanilla and whisk until well blended.
- Pour the carrot mixture and half the walnuts into the flour mixture and stir until well blended.
- Divide the batter among the muffin cups.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan on a wire rack.
- Once cool, frost with the caramel frosting and garnish with the remaining walnuts.
