There
are times when I like to make desserts that celebrate a holiday. These cute
"Easter baskets" are one such dessert that delight both children and adults. This
recipe begins with
cupcakes that are made with a carrot cake batter. Once the cupcakes are baked
and cooled, they are topped with a cream cheese icing.
The finishing touch is to sprinkle the tops of the cupcakes first with sweetened coconut that has been colored green and
then
candy Easter eggs. The "handles" of the baskets are
two colored pipe cleaners that have been twisted together. Instead of pipe
cleaners you could also use licorice.
Cupcakes can be made with most cake
batters, but carrot cupcakes seem especially appropriate for Easter. Full of grated carrots and toasted nuts
the crowning touch is the tangy cream cheese icing. The muffin pan has
been lined with paper liners which not only keep the cupcakes moist, but also
act as the "Easter baskets". To simulate grass, I have colored the coconut
green, which is done by simply placing the
coconut in a plastic bag, along with a few drops of green food coloring, and
then shaking the bag until the dye has colored all the coconut. The
"handles" of the baskets are just colored pipe cleaners which you can find at
most party stores or arts and crafts stores like Michaels or Jo-Anns.
Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Place fluted paper liners in
18 muffin cups.
Toast
the pecans
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the
flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of your electric mixer, with the
paddle attachment, beat the eggs until frothy (about 1 minute). Gradually
add the sugar and beat until the batter is thick and light colored (about 3 - 4
minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat
just until
incorporated. With a large rubber spatula
fold in the grated carrots and chopped
nuts. Evenly divide the batter between the 18 muffin cups (fill each cup
about 2/3 full) and bake 20 to 25 minutes or until a toothpick inserted in the center
of the cupcake comes out clean.
Remove from the oven and let cool on
a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each
cupcake. Garnish with the green colored coconut and a foil covered chocolate
egg (or other Easter candy). For the basket handles, place the ends of
colored pipe cleaners into the sides of the cupcakes. Cover and refrigerate the
cupcakes until serving time.
Makes 18 cupcakes.
Frosting:
Beat the butter and cream
cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Garnish:
Place the sweetened
coconut in a plastic bag along with a few drops of green food coloring.
Shake the bag until all the coconut has been colored
with the dye.
Recipe:
1
cup (110 grams) pecans or
walnuts, toasted and coarsely chopped
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