Sunday, April 1, 2012

Easter Carrot Cupcake

What will you be cooking for this Easter?  A lamb dish or some Easter cross buns?  For Easter brunch or Easter dinner?  When it comes to this day, we always think of Easter eggs and Easter bunnies.  These cupcakes are decorated with edible paper for the nest with a chocolate marzipan egg.  They simply looks wonderful on the dining table, as a snack, for tea, or as a dessert.

2 large eggs
1/2 cup vegetables oil
1/2 cup brown sugar
1/3 cup white sugar
1 cup flour
1 1/2 cups grated carrots
1 tsp vanilla essence
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp ground cinnamon
1 tsp ground all spice
10 - 12 cupcake cases
for the frosting:
1/8 cup butter, soften
55g cream cheese, soften
1 cup icing sugar
1/2 tsp vanilla essence
for decorations:
Some edible green paper
chocolate eggs

makes 10 - 12 cupcakes

1.  Preheat oven to 170 degree C.  place the cupcake cases in the tray.

2.  In a bowl, whisk together eggs, oil, sugars and vanilla essence until well combine.  Using a spatula, stir in dry ingredients and stir until well mix.  Next add in carrot.

3.  Bake for 15 - 20 minutes or until a cake tester come out dry.  Cool on wire rack.

4.  For the frosting, mix together all the ingredients until smooth and creamy.

5.  To decorate, spread 2 tablespoon of frosting on top of the cupcake, sprinkle some edible green paper in the middle to form a nest, and add a chocolate egg in the middle.

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