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
INGREDIENTS
Makes 24 cupcakes
Cake
Cake
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
Frosting
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)
Toppings
2 to 3 cups sweetened coconut
72 mini eggs
INSTRUCTIONS
Cake
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
Cool.
Cool.
Frostings
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
Sprinkle with nuts if desired
Toppings
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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