So this year for Easter, I decided to make some Easter Bunny Ear Cupcakes. I made some DELICIOUS (If I do say so myself) Carrot Cake Cupcakes and topped them with a Cream Cheese Frosting. I took the recipe for the carrot cake from Food Network’s beloved Ina Garten of Barefoot Contessa. I of course used regular Morten Salt and cut out the raisins and walnuts because I am not a fan. I also used 3 grated carrots, which was more than enough.
Once the cupcakes were in the oven, I decided to start on the cream cheese frosting. I use my own cream cheese frosting recipe, because I have found that it works best for my taste buds (I am not too fond of the dry, heavy cream cheese frosting.) My cream cheese frosting is simple: I use two 8 oz. blocks of cream cheese, 1/4 cup (half a stick) of butter, between 1/2 cup and 1 cup of powdered sugar (depending on the consistency you prefer), and 1/4 cup of either champagne or sparkling apple cider. The carbonation of champagne and sparkling cider makes the frosting thinner, less dense, and less bitter; in other words, it serves many tasty purposes. I just whip up the frosting using a hand mixer, only adding the carbonated drink of your choice after everything else is already mixed together.
When the cupcakes were cooled and ready for frosting, I put the frosting in a zip lock bag, cut a tiny hole in the corner of the bag, and piped it on top of the cupcakes (If you have piping bags and tips, those are great too.) I then got to work on the ears. In two separate bowls, I had pink sprinkles and blue sprinkles. I took 22 marshmallows (I had 22 cupcakes) and cut them in half using scissors. I then dipped the sticky part of each half of the marshmallows in the sprinkles and placed them on top of the cupcakes as bunny ears! Lastly, for some extra color, I sprinkled purple sprinkles over the tops of all of the cupcakes.
They were a lovely Easter dessert, which my family devoured in a matter of minutes.
Find the recipe and directions for the cake below.
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.