Tuesday, 6 May 2014

Bird's Nest Orange Carrot Cupcakes for Easter

I think I might be getting a little too into cupcakes.... oh well! For easter with the family this year I offered to make carrot cupcakes. Why carrot? because that's what the easter bunny eats, duh. Now, I got myself into a little pickle and got two different recipes then couldn't decide which one to use, so obviously I made both! Here's the first recipe. 

A huge thanks to my (future) mother-in-law Renee for sharing this amazing recipe with me! 

Orange Carrot Cake  


Makes 24 cupcakes

3 cups All Purpose Flour 
2 cups sugar 
1 cup coconut 
2 1/2 tsp baking soda 
2 1/2 tsp cinnamon 
1 tsp salt 
2 cups (4 medium) shredded carrots 
1 1/4 cups oil 
2 tsp vanilla 
1 tsp grated orange peel 
11 oz can (1 cup) mandarin oranges, undrained
3 eggs 

8 oz package cream cheese, softened 
2 tbsp margarine or butter melted 
1 tsp vanilla 
3 cups powdered sugar 
1/2 to 1 cup chopped nuts (optional) 

2 to 3 cups sweetened coconut 
72 mini eggs 


Heat oven to 350 degrees farenheit 
Grease (not oil) 13x9 inch pan OR prepare two cupcake tins with liners 
In a large bowl, blend all cake ingredients; beat two minutes at high speed 
Pour into greased pan 
Bake at 350 for 45 to 55 minutes OR 15 to 20 minutes for cupcakes; until toothpick inserted in center comes out clean

In medium bowl, blend all the frosting ingredients except the nuts; beat until smooth. 
Spread over cake OR use a piping bag to ice cupcakes
Sprinkle with nuts if desired 

Spread coconut evenly over a baking tray 
Bake at 300 for 5 to 10 minutes; keep a close eye on it as it will burn quickly 

The Assembly: Ice the cupcakes making sure there's a little extra on the outside edges to help make your nests. Sprinkle the cupcakes with toasted coconut. Place  3 eggs in the centre of each cupcake and voila! 

Tips & Tricks: I left out the grated orange peel, still delicious. Also, use a food processor to shred your carrots! So quick and painless. 

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