Recipes

Carrot Cake Cupcakes & Easter/Spring Cake Pops

Carrot Cupcakes and Easter pops

What do you do when the kids are off for Good Friday and Easter is on Sunday? Why, bake tons of festive desserts of course!

I found this cute cupcake decorating idea on Pinterest and decided to make cupcakes out of the basic carrot cake recipe I use. I can’t take credit for the recipe, I get most of my homemade cake batter recipes from Better Homes & Gardens New Cookbook. So here we go:

Carrot Cake Recipe:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups finely shredded carrot

1 cup oil

4 eggs

*I omit the nuts and raisins but if you like them stir 1/2 cup raisins and 1/2 cup chopped nuts into the batter.

Combine all the dry ingredients in a bowl. Add carrot, oil and eggs. Beat with an electric mixer until combined. Do not over mix!  For cupcakes, I fill each muffin liner about half full using a standard ice cream scoop. Bake in a 350 degree oven for about 18 minutes or until a toothpick comes out clean. Let cool and then frost.

Cream Cheese Frosting:

6 ounces of cream cheese

1/2 cup butter

2 teaspoons vanilla

3 cups powdered sugar.

Let the cream cheese and butter soften at room temperature, do not melt. Beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar by the cupful and beat well. I like my frosting on the tangy side so taste as you go for the desired sweetness.

**For the carrot decoration on top use orange and green M&Ms. That’s it! Cute, right? And tasty!

Easter/Spring Cakepops:

Ok here we used some grocery store help…

I box packaged yellow cake mix (we used the Spring Funfetti Vanilla Cake Mix)

1 can vanilla frosting (Again, we used the Spring Funfetti Vanilla frosting with extra sprinkles on the lid)

Candy Melts (I found mine at Hobby Lobby in white, pink and yellow…all Vanilla flavored)

Cake Pop Sticks (I used 4 inch small sticks)

Bake the cake according to package directions but in a 13 x 9 pan. Let cool completely. Crumble the cake up with your hands and then mix in half the can of frosting (without the bonus sprinkles). Form into medium size balls; about 36 balls total. Place the cake balls on a lined cookie sheet. Melt a little bit of the melting chocolate, dip the stick in and place in each cake ball. Place in the freezer until the chocolate has hardened as well as the cake balls a bit..

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It’s funny because the more you make cake pops, the easier it becomes. I didn’t take pictures of us dipping and decorating because it was a bit messy. I was the dipper and the girls decorated…we were a pretty good assembly line team. I did buy that flower foam to stick each pop into while they were drying, which is hands down the easiest method! For the “display” I bought a cheap Easter basket, filled it with that flower foam and covered it with plastic grass. Then stuck the cake pops in. Here is the final product, which we are taking over to Grandma’s tomorrow for Easter:

Easter Cake pops

 

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