Two Easter Cupcake Recipes: Carrot Cupcakes and Chocolate Nest Cupcakes
Hello there!
Happy Easter to everyone! I really enjoy celebrating Easter with friends and family so what better way to make it even more of a celebration than with a collection of cupcakes! I have created recipes for both a carrot cupcake with cream cheese frosting and decorated with a "carrot" (a strawberry with orange-coloured white chocolate), as well as a recipe for chocolate nest cupcakes decorated with chocolate eggs. Enjoy!
The Recipe: Easter Cupcakes
Recipe 1: Carrot and Cream Cheese Cupcakes
Makes 6 cupcakes
Preheat the oven to 160C/ Gas Mark 6 and line a 6-hole muffin tin with cupcake cases. Make the "carrot" decorations by melting the white chocolate in the microwave or over a saucepan of boiling water. Add a little orange food colouring until you have a carrot-orange colour. If the mixture is too thick, add a little water or if it is too thin leave to set in the fridge for a little bit. Dip the strawberries in the orange chocolate and place on a tray with grease-proof paper on it.
While the "carrots" are setting make the sponge. Mix together the sugar, flour, bicarbonate of soda and mixed spice. In another bowl, whisk the egg and oil until combined then stir into the dry ingredients with the grated carrot. Place in the cases and bake for
To make the icing, beat the butter until soft then add the icing sugar. Gradually add the cream cheese and beat with an electric hand whisk or a wooden spoon. Place in a piping bag with a star nozzle and pipe in a circular motion then sprinkle crushed flake on top to act as the soil then top with a "carrot".
Recipe 2: Chocolate Nest Cupcakes
Preheat an oven to 200C/ Gas Mark 6 and line a 6-hole muffin tin with cupcake cases. For the sponge, sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the eggs, butter, sugar, flour and baking powder and beat with an electric hand whisk.
The Recipe: Easter Cupcakes
Recipe 1: Carrot and Cream Cheese Cupcakes
Makes 6 cupcakes
For the decorations:
- 6 small whole strawberries
- 100g white chocolate
- Orange food colouring
- 1/2 chocolate flake
For the sponge:
- 90g light muscovado sugar
- 100g self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 egg
- 75ml sunflower oil
- 100g carrots, grated
For the icing:
- 50g butter, softened
- 150g full fat soft cheese (has to be full fat or it won't work!)
- 50g icing sugar
Preheat the oven to 160C/ Gas Mark 6 and line a 6-hole muffin tin with cupcake cases. Make the "carrot" decorations by melting the white chocolate in the microwave or over a saucepan of boiling water. Add a little orange food colouring until you have a carrot-orange colour. If the mixture is too thick, add a little water or if it is too thin leave to set in the fridge for a little bit. Dip the strawberries in the orange chocolate and place on a tray with grease-proof paper on it.
While the "carrots" are setting make the sponge. Mix together the sugar, flour, bicarbonate of soda and mixed spice. In another bowl, whisk the egg and oil until combined then stir into the dry ingredients with the grated carrot. Place in the cases and bake for
about 20 minutes. Leave to cool on a wire rack before icing.
To make the icing, beat the butter until soft then add the icing sugar. Gradually add the cream cheese and beat with an electric hand whisk or a wooden spoon. Place in a piping bag with a star nozzle and pipe in a circular motion then sprinkle crushed flake on top to act as the soil then top with a "carrot". |
| Carrot and Cream Cheese Cupcakes |
Makes 5-6 cupcakes
For the decorations:
- Mini eggs
- 1/2 chocolate flake
For the sponge:
- 3 tbsp boiling water
- 20g cocoa powder
- 2 eggs
- 90g butter
- 80g caster sugar
- 60g self raising flour
- 1/2 tsp baking powder
For the icing:
- 45g butter
- 25g cocoa powder
- 2 tbsp milk
- 150g icing sugar
Preheat an oven to 200C/ Gas Mark 6 and line a 6-hole muffin tin with cupcake cases. For the sponge, sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the eggs, butter, sugar, flour and baking powder and beat with an electric hand whisk.
Place the mixture in the cupcake cases and bake for about 12-15 minutes then leave to cool on a wire rack.
To make the icing, melt the butter in the microwave then sift in the cocoa powder and stir in the icing sugar a little at a time until at a piping consistency. If it is too thick then add the milk until it is a piping consistency. Pipe on the cupcakes with a star nozzle in a circular motion and sprinkle with flake and mini eggs.
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| Chocolate Nest Cupcakes |
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| Easter Cupcakes...Ta dah! |
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