Get the kids involved in making these cute vegetable themed centrepieces for your Easter feast.
Our grand kids just love getting in the kitchen, so we are always searching for something fun to make. We found these adorable Carrot Patch Cupcakes online, a crop of carrots with dollops of orange icing topped with fresh mint sprigs in mini terracotta pots.*You can also use small seedling pots or brown or orange cup muffin patties for looks here.
Although a little effort is required they are a real treat for all, and will dress up the table, helping the kids to finish up their meals properly to enjoy dessert!
That's what Easter is about for us, good times, good food, and great memories with family.
Now lets cultivate this crop;
INGREDIENTS For the cupcakes:
1 1/2 c. sifted cake flour, spooned and leveled
3/4 c. sugar
3/4 tsp. ground cinnamon (Available from the Olive Envy spice range)
3/4 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground nutmeg (Available from the Olive Envy spice range)
1/2 c. vegetable oil
2 large eggs
3/4 tsp. pure vanilla extract
1 1/2 c. grated carrots (from 2 medium carrots we love KIN KIN FRESH organics)
1/2 c. chopped toasted walnuts (we love #nutworks at Yandina)
INGREDIENTS For the frosting and decorations:
1 block or tub philly cream cheese, at room temperature
1/2 c. (1 stick) unsalted butter, at room temperature
1 tsp. salt
1 packet icing sugar
1 tsp. pure vanilla extract
1/4 tsp. orange gel paste food coloring
1/3 c. cocoa powder
3/4 c. crushed chocolate wafer biscuits (12 biscuits)
12 small mint sprigs
DIRECTIONS;
Make cupcakes: Preheat oven to 180℃. Line 12 standard muffin cups with liners.
Whisk together flour, granulated sugar, cinnamon, ginger, salt, baking soda, baking powder, and nutmeg in a bowl. Add oil and beat with an electric mixer on medium speed until combined, 30 to 45 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir in carrots and walnuts. Transfer batter to prepared pan, dividing evenly (about 3 tablespoons each).
Bake until a toothpick inserted incenter comes out clean, 20 to 25 minutes.
Transfer cupcakes to a wire rack and cool completely.
Make frosting: Beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in icing' sugar. Beat in vanilla. Beat until fluffy, 1 to 2 minutes.
Transfer 3/4 cup frosting to a bowl; add food coloring and stir until combined.
Transfer to a piping bag fitted with a 3/4-inch piping tip.
Sift cocoa over remaining frosting and beat on medium speed until combined, 1 to 2 minutes.
Using a melon baller or small measuring spoon, create a hole in center of each cupcake about 3/4 inch wide and 1/2 inch deep. Spread chocolate frosting on cupcakes, leaving hole unfrosted.
Roll or sprinkle frosting in crushed cookies.
Pipe orange frosting into holes, extending 1/2 to 1 inch above tops of cupcakes.
Insert mint sprigs in "carrots."
For optimal "dirt" coverage, place crushed wafer cookies in a shallow bowl, and roll frosted cupcakes in cookies to coat.
Happy Easter ! Photo credit - Brian Woodcock. Recipe CountryLiving
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