Thursday, April 5, 2012

cupcake challenge ::: week 3 ~ easter


carrot cupcakes with cream cheese whipped cream-spiced  frosting topped with toasted carrots, coconut, and sugar nest holding jellybean eggs.


I made these cupcakes with a pre-packaged carrot cake mix following the recipe on the box. 

The frosting was made following this recipe with a couple changes.  I used 1 cup of powdered sugar instead of the 1/2 cup white sugar called for.  I didn't add the almond extract but used 1/2 teaspoon of cinnamon and a dash of allspice.

Mix 1 cup of coconut and 1 cup of grated carrot and toast in a 375 degree oven for about 20 minutes; stirring every 5 minutes.

When the coconut and carrots cooled down I frosted the cupcakes and dipped them to pick up the flakes.

My Girlies picked out the nest of jellybean eggs at Target.  They look like they would be easy to make using royal icing.

4 comments:

  1. I totally wanted to buy those little nests for my nursery class!
    We sing the "we will find a little nest, in the branches of a tree. Let us count the eggs inside, there are one-two-three..."
    I resisted and got robin eggs and bunny cheesy crackers...and easter marshmellows. Ok. I guess I didn't hold back too much. :)

    ReplyDelete
  2. Annalia :: Your snack sounds so much better than the little nests!

    ReplyDelete