So far this Easter I’ve eaten 3 large Easter Eggs, 7 small Easter Eggs, 3 hot cross buns and a roast dinner fit for a family of five. Certainly in my house, Easter is a time to eat. Whether you’ve been munching on your Munchies, chomping on your Creme Eggs, or breaking into your Buttons, I’ve got a recipe to suit even the pickiest of Easter eaters this spring season. This is the first year I’ve made Carrot Cake Cupcakes with Chocolate Lace Decorations, but they’re already a family favourite, and I’m sure to be whipping them up next year!
And, fair warning, this recipe involves a lot of chocolate – so if you’ve been inundated with more eggs that your tummy can handle, this might be just a handy and decorative way to make use of that excess cocoa!
What you will need:
- 200g of self raising flour
- 175g of caster sugar
- 2.5 grated carrots
- 150ml sunflower/vegetable oil
- 1 tsp of ginger
- 2 medium eggs
- 1 lemon zest
For the decoration and icing:
- 300g of white chocolate
- 3 different food colouring gels
- 50g of softened butter
- 150g of icing sugar
- 100g of cream cheese
How to make my Easter Carrot Cake Cupcakes with Chocolate Lace Decorations:
White Chocolate Lace Decorations:
- On the shiny side of a sheet of baking paper, lightly sketch out the shapes of some simple Easter icons such as eggs, chicks or bunnies. As these are lace designs, it’s better to keep the outlines of the shapes as simple and easy to join as possible, leaving gaps of blank space in the middle.
- Melt your white chocolate over a bowl of hot water, stirring regularly, until it has a syrup-like consistency. Once fully melted, separate into three different bowls. (This will work with milk or dark chocolate too, but you won’t be able to achieve the pastel effect)
- Add a small drop of food colouring to each bowl, and stir until the white chocolate has changed into a light pastel shade.
- Spoon your melted chocolate into three separate icing bags – as quickly as possible to stop your chocolate from cooling and hardening in the bag.
- Very carefully, snip the end off of your piping bag, and, after a bit of practice, pipe the outlines of your Easter shapes onto your baking paper. Make sure that you only pipe the lines without filling in the centres, to create the lace effect.
- Put your baking sheet somewhere cool to dry, and let your shapes harden. This should take about 30 minutes, so in the meantime you can get on with baking your cupcakes!
Carrot Cake Cupcakes
- Sift flour, sugar and ginger into a large mixing bowl.
- Crack your two eggs into the mixture, but don’t stir them just yet.
- Pour in your sunflower oil, and stir, making sure that it is fully blended with the dry ingredients.
- Grate roughly two and half long carrots, and add to your bowl.
- Mix until all of the grated carrot, and lemon zest, are evenly distributed throughout the batter.
- Scoop into 12 cupcake cases, and bake for 25 minutes until the tops have risen and are golden brown.
Cream Cheese Icing
- Sift icing sugar into a mixing bowl
- Add a small knob of butter and mix until the icing is stiff
- Combine with the cream cheese to form a smooth, thick mixture
- Pipe in large swirls onto your cupcakes
- Decorate with your cooled white chocolate shapes, and serve!
I hope you’ve enjoy my Easter recipe this evening, and that it’s inspired you to find some inventive uses for those uneaten Easter Eggs!
Thanks for reading, and to check out my last post on dressing an oversized stripey T-shirt, click here!