Thursday, April 2, 2015

Easter Cupcakes

For as long as I can remember my mom has made these Easter cupcakes and they are so cute! They bring back a lot of memories and they literally bring my best friend to our house every Easter because she loves them so much. Heather Lee would come down from undergrad at Virginia Tech to stay with us over Easter in Charlotte because it was about 1/2 the drive time to her house, plus she loved my mom's cupcakes! I made these to share at a dinner party were going to tonight and I thought I would share the recipe with you all today!

Easter Carrot Cake Cupcakes

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 Tablespoon vanilla extract
I cup sugar
1 cup packed brown sugar
2 cup flour
2 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans

1/4 cup butter, room temp
8 oz. cream cheese, room temp
2 cups confectioners’ sugar. 
1 teaspoon vanilla
1/2 cup chopped pecans

Sweetened Coconut shavings approximately 2 cups
Food coloring of your choice
Mini Eggs!

Preheat oven to 350 degrees. Prepare cupcake papers.

Beat together liquid ingredients. Mix in dry ingredients. Stir in carrots. Fold in pecans.

Pour into cupcake papers till almost full. Bake about 40 minutes, until toothpick comes out clean. Let cool.

Frosting: Combine butter, cream cheese, sugar, and vanilla and beat until smooth and creamy. Stir in pecans.

Tint coconut in a large Ziploc or jar with a drop or two of green and/or yellow food coloring and shake vigorously. (Start out light and add more as desired.)

Frost cooled cupcakes, pile coconut on top and gently push into the frosting to secure it. Top with three candy coated eggs pushed into the middle to resemble a nest or Easter basket.



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