Butterflies & Flowers for Easter

I’ve taken a few days off from blogging, doing other things for a change – decorating the house, reading, and trying out new recipes. My eldest son has been asking me for chocolate cupcakes for over a week. I decided that Easter would be a perfect excuse to make not only chocolate, but also carrot cake cupcakes, because that’s the kind I’ve been craving for over a week! So, this afternoon, I made both kinds, one using a new recipe which I tweeked, the other kind with an old tried & true recipe… The cupcakes were lots of fun to make, especially pipping the flowers on the carrot cupcakes and the butterflies on the chocolate cupcakes. Both kinds were a huge success with my family – we’ll be munching on these all weekend long, or rather until they run out as they may not last all weekend long!

CARROT CAKE CUPCAKES – Makes 12 cupcakes
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1-1/2 sticks (180g) unsalted butter, melted
1 cup sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1-1/2 cups grated carrots (from about 4 medium carrots)

— Preheat oven to 375°F (200°C) degrees. Line a 12-cup standard muffin tin with paper liners.
— In a large bowl whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg; set aside.
— In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
— Remove from pan to a wire rack to cool completely before frosting.

CHOCOLATE CUPCAKES – Makes 12 cupcakes
4 ounces (100g) baking chocolate
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 sticks (180g) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (100g) sour cream

— Preheat oven to 350°F (180°C) degrees. Line 12-cup standard muffin tin with paper liners.
— Into a medium bowl, sift together flour, baking powder, and salt; set aside. Melt butter and chocolate about 1 minute in microwave. In a mixing bowl, cream butter, chocolate and sugar until light and fluffy. Add eggs then beat in vanilla. Add sour cream then flour mixture.
— Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
— Remove from pan to a wire rack to cool completely before frosting.

FROSTING (This makes exactly enough icing for pipping the frosting on 24 cupcakes. If you rather spread the frosting use 8 ounces (230g) of cream cheese to frost 12 cupcakes...)
6 ounces (160g) cream cheese, room temperature
1/4 cup (1/2 stick or 60g) unsalted butter, room temperature
1 cup confectioners’ sugar
1-1/2 teaspoons pure vanilla extract

In a medium bowl, mix cheese, butter, sugar and vanilla. Seperate mixture according to the number of colors you will use and the amount you’ll need for each. (I used equal parts for the pink and the orange, and about 2 tablespoons for the blue…). Color each part with the desired color then transfer each mixture to heavy-duty zip-lock bags; cut off one corner of the bag and insert the desired pipping tip and coupler (I used size 24 star-shape tip), then seal the bag and start decorating!

Resources : I’ve adapted both recipes from ones found in MS Everyday Food Magazine.


About Alexandra

wife, lover, mother, sister, daughter, friend, teacher, blogger, scrap-booker, cross-stitcher, photographer, designer, multi-lingual speaker, dual-citizenship holder, world traveler, dreamer... hopeful, happy, blessed
This entry was posted in creativity, Food, holidays. Bookmark the permalink.

4 Responses to Butterflies & Flowers for Easter

  1. Caity says:

    Those cupcakes are adorable!! 😀

  2. Jenny says:

    They look so pretty on that tree stand. mmmmm.

  3. These are lovely, Alexandra. I predict they’d sell out in a few hours at a local bakery!

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