Easter Bunny Cakes

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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.

Ingredients
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.

 

 

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Easter Peeps Cupcakes

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As usual, I randomly got the urge to make some cute holiday cupcakes, and I immediately took off to the store to find what I needed. Despite having to go to three stores to find Peeps, I got them done, and was pleasantly surprised by the outcome.

I used a typical Martha Stewart Vanilla Cupcake recipe. Since I hardly ever make just plain Vanilla Cupcakes, I figured I could trust Martha Stewart and her creativity to guide me. You can find a link to the recipe at the bottom.

So I made the cupcakes (the recipe made 12 exactly), let them cool, and then whipped some of that Pastry Pride stuff I told you about in an earlier post. My life is forever changed in a positive way thanks to Pastry Pride. (You can find it at Smart and Final.)

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Then I put the Pastry Pride on top of my cupcakes using a plastic bag as a piper. And I sprinkled some beautiful purple sprinkles on top just to add some extra color.

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Then I put some Peeps on top, because they ARE the star of this show. And here they are!

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http://www.marthastewart.com/332268/vanilla-cupcakes

Making Kate’s Cupcakes – Go Fund Me

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So since the morning-time before I head off to school is apparently my most motivated time of day, I decided to make a Go Fund Me account to help make this real finally. Here’s my story:

From the time I was just a wee little sprout, I was fascinated with the kitchen and baking. I absolutely hate cooking, but baking is another story. I’ve been baking since my mom first allowed me to use the kitchen. I started with pancakes, then moved on to cookies and brownies, and now cupcakes and even cinnamon rolls and other pastries on special occasions. I can be as creative as I want with baking. I can take recipes and replace one ingredient with another, changing things based on what people like and what they don’t like. I can also experiment with decorating and flavors. I’ve made cupcakes of all kinds- beer, Oreo, red velvet, cookie dough, apple, brownie, cheesecake, caramel, you name it.

Anyways, the reason for me making a Go Fund Me account is because I recently decided I wanted to start a Cottage Foods Operation, described here:   http://www.sdcounty.ca.gov/deh/food/cottagefood.html. Eventually, I want to turn it into a 501c3, where I provide “Holiday Desserts” to families and children in need.

So thanks for helping me make this reality!

If you want to donate, just follow this link =)

http://www.gofundme.com/gr0kp4