BUNNY'S BEST CARROT CAKE CUPCAKES
Hippity, Hoppity, yummy's on the Way!!
Provided by TAMMY WADE
Categories Cakes
Time 35m
Number Of Ingredients 12
Steps:
- 1. mix all together well, folding in the carrots, raisins, and nuts lastly
- 2. fill muffin cups 3/4 full, use papers for best results.
- 3. frosting: 2 8oz. cream cheese, 1 stick butter room temperature, 2 cups powdered sugar, 1/4 cup pancake syrup, 1/2 tsp. maple flavoring.. mix well, and frost when cupcakes are cool... enjoy
- 4. BAKE AT 350*
COCONUT BUNNY BUTT CAKE
Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
- For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
- For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
- With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
- Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.
BUNNY FACE-CARROT CAKE CUPCAKES
Sweet bunny faces on these luscious cupcakes hint at the moist carrot cake underneath. Make 'em for Easter, birthdays or any time you need cuteness.
Provided by My Food and Family
Categories Cakes
Time 1h40m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
- Spoon into 24 paper-lined muffin cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
- Decorate with remaining ingredients as shown in photo.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
EASTER BUNNY CUPCAKES
Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h
Yield Varied.
Number Of Ingredients 10
Steps:
- Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.
Nutrition Facts :
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