What You Need
Don’t let the fear of tricky Easter baking keep you from getting creative in the kitchen. Try out these easy cute mini egg cupcakes. They are great for kids’ parties or to have a cup of tea after Easter Dinner!
Ingredients: For the Marshmallow Icing
-8 oz cream cheese, softened
-1/4 cup unsalted butter, softened
-2 cups powdered sugar
-1 tsp vanilla extract
Topping:
-1 cup mini chocolate eggs
Ingredients: For the cupcakes
-1 1/2 cups all-purpose flour
-1 tsp baking soda
-1 tsp ground cinnamon
-1/4 tsp salt
-2 large eggs
-3/4 cup vegetable oil
-1 cup brown sugar
-1/4 cup granulated sugar
-1 tsp vanilla extract
-2 cups grated carrots
-1/2 cup chopped walnuts (optional)
Useful Utensils
Method: For the Cupcakes
1 Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2 In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3 In a large bowl, beat eggs, oil, both sugars, and vanilla extract until well combined.
4 Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5 Fold in grated carrots and chopped walnuts (if using).
6 Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7 Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8 Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Personalise Your Cakes
Method: For the Icing
1.For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
2.Once cupcakes are completely cool, frost each one generously.
3.Top each cupcake with 3-4 mini chocolate eggs.
4.Refrigerate for at least 30 minutes before serving to allow the frosting to set.
