Don't forget to follow the link and check out the Easter giveaway package!
I made some carrot cupcakes with cream cheese frosting. It's the perfect Easter treat for everyone.
First, I prepared the decorative tag and added a bunny silhouette. I used my Silhouette SD to achieve this design.
Then, I stamped the sentiment using PSA Essentials Peel and Stick Topiary Stamp Set.
Added the wooden picks and that's it! It's super easy and dresses up any cupcake in a hurry.
My Easter cupcakes on parade.
Carrot Cupcake Recipe from Food Network
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil
3/4 cup light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 tsp vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
- Preheat oven to 350 degrees. Line cupcake pan with liners.
- Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix well.
- Divide batter into the cupcake pan. Bake until a toothpick comes out clean, about 20 minutes. Transfer to wire rack and cool completely.
2 packages of softened cream cheese (8 oz.)
1/2 cup softened butter
2 cups confectioners' sugar
1 tsp vanilla extract
2 tbsp heavy whipping cream (this is my add-on totally optional)
In a medium bowl, cream together the cream cheese and butter until creamy. mix in the vanilla and heavy cream. Gradually stir in the confectioners' sugar. Store in the refrigerator while waiting for cupcakes to cool down.
Using a giant star tip and disposable bag fill and decorate cupcakes. Top with homemade cupcake toppers.
That's it! You're ready for Easter.