Friday, 22 April 2011 07:59

Delicious Carrot Cupcakes

Written by Stephania
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Happy Earth Day everyone! We are very excited that the weekend is finally upon us! It looks like it’s going to be a rainy one, so I’m thinking a cozy Saturday afternoon with a good movie (my go-to favorite, Amelie, perhaps?) and afterwards some baking.  Sometimes it’s really nice to have an excuse to just be lazy for a couple of hours, you know?

Now we wouldn’t send you off for Easter weekend without another scrumptious Easter dessert! Today we are happy to present to you these delicious carrot cupcakes from Miss Shoko Wanger.  To accompany this dessert and in celebration of Earth Day check out some of our favorite environmentally conscious crafts that are all great to use for your Easter gathering this weekend!

Don’t forget to check Shoko out in the latest issue of Rue Magazine.

Happy cooking & crafting!

Stephania

 

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If it’s cookies and milk for Santa on Christmas Eve, what can the Easter Bunny expect to receive the night before Easter? Circa 1991, I pondered this question very seriously – might a giant rabbit enjoy chick-shaped Peeps? Jelly beans? Chocolate eggs on a bed of plastic grass?

Many years later, I think I’ve found the answer.  These cupcakes, made using a recipe featured on the always-reliable Smitten Kitchen, are scrumptious, sweet, and irresistibly carrot-y. I adjusted the guidelines only slightly, opting not to include walnuts and raisins in the cake batter (just personal preference), and simplifying the frosting recipe to include only cream cheese and maple syrup (since the cupcakes themselves are so sweet, I thought a lighter, tangier topping might be better.) Eat up, Easter Bunny!

 Carrot Cupcakes with Maple Cream Cheese Frosting

Adapted from this recipe  (http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/), by Smitten Kitchen, 2008.

What you need: -1

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated carrots

For the frosting: 

  • Two (8-oz.) packages softened cream cheese
  • 1/4 cup pure maple syrup (or as much as you want, really, depending on how sweet you like your frosting)

What to do:

Preheat oven to 350 degrees. Combine flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl; stir together sugar and oil in another (slightly larger) bowl. Beat eggs into wet mixture one at a time. Stir in the dry ingredients, then add grated carrots.

Distribute batter into lined cupcake pan, filling each liner 3/4 full. Bake 14-18 minutes (mine were done closer to 18), then let cool in the pan for five minutes before transferring to a rack.

While cupcakes are baking, prepare the frosting by combining softened cream cheese and maple syrup using a stand or hand mixer. Pipe onto cooled cupcakes.

 

 

 

 Earth Day Crafts

Buttoned Up Napkins: 

napkins

We’ve been using fabric napkins more and more at our house.  They are a great way to save on your paper usage and will add a gorgeous splash of color to your Easter gathering

 

Fabric and Chain Necklace and Bohemian Braided Necklace:

necklacenecklace339B8413

Colleen and I both took advantage of our old t-shirts to make our new necklaces.  Pair one with a simple dress or top and you have one cute Easter outfit.

Dip 'n Dye Tote Bag: 

Dip_n_dye_tote_IMG_2783

This is such an easy craft and is great to add a splash of color to your plain old tote bag that you’ve been carrying around each day.  When you’re doing your grocery shopping for the holiday, save on plastic bags and use this to carry your groceries, garments, lunches, etc.


 

Last modified on Monday, 06 June 2011 09:11
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