From the article “Everyday Easter”
Easter Carrot Cupcake
- 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
Cupcake:
- Preheat oven to 350°F/177°C. Line a 3-ounce muffin pan with cupcake liners.
- In a bowl, whisk in egg then add the oil and pineapple juice. Mix together.
- Add grated carrots and mix using a wooden spoon.
- Mix in carrot cake mix.
- Fold in crushed pineapple, chopped raisins and chopped walnuts. Mix until well blended.
- Using a scooper, transfer batter mixture into cupcake pan until ¾ filled.
- Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting:
- Cream together butter and cream cheese.
- Add vanilla.
- Add sugar little by little.
- Continue beating until smooth.
- Refrigerate until ready to use.
Marshmallow Fondant:
- 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.
- Take the bowl out of the microwave and let it cool a little.
- Mix in shortening and confectioner’s sugar alternately until it leaves the bowl.
- 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.
- Shape into a mound and coat lightly with shortening. Wrap tightly with cling wrap and place in a ziplock bag.
- Rest for at least 12 hours.
- Mold into desired toppers: Easter Egg, Easter Bunny, etc.
