Witness my touching Easter story: somewhere around 2001 my mom made Easter baskets for all of us kids (even though my brother and sister were both teenagers and I’d been living in Chicago.) “Us kids” included my friend Phil, later to be better known as pro-wrestler CM Punk. Anyway, she made Phil a little basket too, and when she gave it to him she politely wished him a happy Easter. He was about as sensitive and gentle then as he is now, so his response TO MY MOTHER was, “F Easter.” Needless to say, my mom didn’t think it was very cute, but now that a decade has passed “F Easter” has become our family motto.
My dad requested pie for Easter this year (it’s kind of more like, eat candy day since our family isn’t religious but who am I to deny Teno candy and cupcakes for no apparent reason?) I don’t do pie, so instead I made these carrot cupcakes decorated them as bunnies. This one’s my dad, he wears glasses. I think this is a Martha Stewart recipe, although I honestly can’t remember.
You will need:
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup vegetable oil
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 & 3/4 cups finely shredded carrots (about 4)
- 1/3 cup walnuts, chopped fine, toasted lightly, and cooled
- 1/2 cup sweetened flaked coconut, toasted lightly and cooled
Preheat oven to 350 degrees and line 12 muffin tins with paper liners.
In a bowl, whisk together flour, baking soda, salt, and spices. In another bowl, whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until well combined. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins 2/3 full with batter and bake in middle of oven until a tester comes out clean, about 18-20 minutes.
Turn cupcakes out onto a rack and cool completely.
I used coconut extract instead of vanilla in my usual buttercream recipe (which you can find in frostings and fillings.) So, I made fondant ears and decorated them with pink sugar. Then once the cupcakes were frosted I piped a snout with a #6 tip, added a pink jellybean nose, candy eyes and stuck the ears in. F EASTER!