Newborn Ginger Babies II (Orange Cream Frosting)

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.

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.

Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans.

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.

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.

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. ?