This is our first guest post on Three Many Cooks. A couple weeks ago Aileen Chang from AI Bake Cake (http://aibakecake.wordpress.com/) won our second Kyocera knife giveaway and I checked out her website. I couldn’t believe how beautiful her creations were, so I asked her to guest post for us. And I’m glad I did, this is what she came up with. I don’t know about you, but my mouth is watering over these Easter themed carrot cupcakes!
Easter is right around the corner, and all around us signals the restoration of life. After a cold winter, the days lengthen, and everywhere a palette of spring colors start emerging. I was thinking of what to bake to celebrate the new season and hey, why not something healthy too. Carrot cupcakes sprang to mind–perfect for Easter!
And I’ve got the perfect recipe too. Walnuts and coconut offer great texture while the carrots soften during baking, creating a moist, flavorful, naturally sweet cake. Since a lot of the cake’s moisture comes from the carrots, there’s no need for an overload of oil. And there’s no better way to top these off than with cream cheese frosting (I can eat three in one sitting, but it’s a little too much of a good thing!) OK, so maybe the frosting doesn’t help with the healthy factor, but you’ve gotta indulge now and again.
I use orange and green candy melts to make the tiny carrot garnish It’s easy. Just melt a few disks in a microwaveable bowl, fill a ziplock bag, cut the corner off, and squeeze onto waxed paper. Start with the green top first and then the orange carrot body. Let dry and peel off.
To make the Easter baskets, put the shredded coconut in a ziplock bag with a couple drops of green food coloring, and then shake until evenly colored. Frost the cupcake with a spatula, roll the edges in the green coconut, and then top with robin’s eggs or pretty pastel jelly beans.
May you enjoy the outdoors, soak up the sunshine, be awed by the beauty around you, and spread some love and cupcakes.Happy spring!