Easter Bunny’s Carrot Walnut Cupcakes
Easter Bunny’s Carrot Walnut Cupcakes
2 eggs
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
1 1/2 cups cake flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 pound grated carrots
1 cup walnut pieces (optional)
Directions:·
Preheat oven to 350 degrees.
In a bowl, Combine the eggs, sugar, salt, vegetable oil, and milk and beat on medium speed for 30 seconds. In another bowl, sift together the dry ingredients. Stop the mixer, add the dry ingredients, and beat on low speed until absorbed.
Remove from the mixer and fold in the carrots and walnuts.
Pour the batter in the prepared cupcake pans, and bake for 30 to 40 minutes, until the cake is firm, but not dry. Cool cupcakes in pan.
Once cooled, frost or pipe colored cream cheese frosting onto cupcakes.
Pastel Colored Cream Cheese Frosting
4 tablespoons unsalted butter
1/2 pound cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Beat the butter at medium speed until soft and light.
Beat in the cream cheese and continue beating until very smooth.
Add the sugar and vanilla and beat until smooth. Continue beating for about 5 more minutes to aerate.
Divide batter into four bowls and to each bowl add 1-2 drops of food color. Mix until color is fully incorporated.