Wednesday, April 13, 2011

Bunny Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes all dressed for Easter!
This is a great recipe for moist, delicious, carrot cupcakes, so give this recipe a try even if you're not interested in bunnies. They taste great with or without the wonderful cream cheese icing, but they sure are cute when made into Bunny Cupcakes. Enjoy!

Carrot Cupcakes
1 cupAll purpose flour
1 cupSugar
1 teaspoonBaking powder
½ teaspoonCinnamon
¼ teaspoonSalt
¼ teaspoonBaking soda
1½ cups Finely grated carrot
⅓ cup Vegetable oil
¼ cupYogurt
½ teaspoonVanilla extract
½ teaspoon Almond extract (optional)
2 large Eggs
1. Line 12-cup muffin pan with cupcake liners.
2. In a large bowl, stir together flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, combine carrot, oil, yogurt, extracts and eggs.
4. Add the wet ingredients to the flour mixture and mix until just blended.
5. Fill cupcake liners to about ¾ full.
6. Bake for about 20 minutes at 375ºF or until firm and baked through. Toothpick should come out clean when inserted into the center.

Cream Cheese Frosting
4 ounces Cream cheese, softened
4 tablespoons Butter, softened
1 teaspoon Vanilla extract
3 cups Powdered sugar
as needed Water

1. In a mixer bowl, beat together cream cheese and butter until smooth and light. Add vanilla and mix some more.
2. Add sugar and continue beating until light and fluffy. Add a little water if necessary.
3. Spread on carrot cupcakes.

For Decoration
Coconut-Put on the of the icing
Jelly beans-cut in half for the nose and eyes or left whole for teeth
Chocolate chips-for the eyes
Marshmallows-Cut in half, squeeze into ear shape and press the cut side in
Pink sugar
Green coconut- makes a nice grassy place to put your bunnies
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