From the article “Everyday Easter”
Easter Carrot Cupcake
Ingredients
- 1 piece egg
- 3 tablespoons vegetable oil
- 4 tablespoons pineapple juice
- 1 cup grated carrots (loosely packed) approx. 100g
- 1 pack MAYA Whole Wheat Carrot Cake Mix 400g
- 4 tablespoons crushed pineapple
- 1/4 cup chopped raisins
- 1/2 cup chopped walnuts
Cream Cheese Frosting
- 1/2 cup (112.5 grams) cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups sifted confectioners’ sugar
- 1/2 teaspoon vanilla
Marshallow Fondant:
- 450 grams mini white marshmallows
- 3 tablespoon water
- 700 grams confectioners’ sugar sifted
- 1/2 cup shortening
Instructions
Cupcake:
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Preheat oven to 350°F/177°C. Line a 3-ounce muffin pan with cupcake liners.
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In a bowl, whisk in egg then add the oil and pineapple juice. Mix together.
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Add grated carrots and mix using a wooden spoon.
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Mix in carrot cake mix.
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Fold in crushed pineapple, chopped raisins and chopped walnuts. Mix until well blended.
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Using a scooper, transfer batter mixture into cupcake pan until ¾ filled.
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Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
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Cool completely before frosting.
Cream Cheese Frosting:
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Cream together butter and cream cheese.
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Add vanilla.
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Add sugar little by little.
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Continue beating until smooth.
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Refrigerate until ready to use.
Marshmallow Fondant:
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Put marshmallows into a thick glass bowl. Add water. Microwave at medium high for about 2 minutes, stopping and stirring at 1 minute interval until smooth in consistency.
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Take the bowl out of the microwave and let it cool a little.
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Mix in shortening and confectioner’s sugar alternately until it leaves the bowl.
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Transfer your fondant to your greased work surface and gradually add the remaining sugar if the fondant seems too soft. Knead until it is no longer sticky.
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Shape into a mound and coat lightly with shortening. Wrap tightly with cling wrap and place in a ziplock bag.
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Rest for at least 12 hours.
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Mold into desired toppers: Easter Egg, Easter Bunny, etc.