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How to Make Sophie and Katherine’s Easter Bunny Carrot Cupcakes

posted: 04/12/17
by: TLCme
Georgetown Cupcake's Easter Bunny Carrot Cupcake
Georgetown Cupcake

Ingredients

  • 12 unfrosted carrot cupcakes
  • vanilla cream cheese frosting
  • 1 cup of sandwich cookie crumble
  • 1 multi-opening piping tip
  • 1/2 tsp of green food coloring [for grass frosting]
  • 1 cup of brown fondant
  • 1 cup of pink fondant
  • 1 cup of orange fondant
  • 1 cup of green fondant
    • Note: If you can't find colored fondant in your local supermarket's baking aisle, specialty food store, or craft store, you can add 1 drop of food color (brown, pink, orange, and green) to white fondant to tint it brown, pink, orange, and green.
  • mini diamond, star, bunny, and flower shaped cookie cutters

Instructions:

  1. Bake carrot cupcakes using Georgetown Cupcake's Carrot Cupcake Recipe.
  2. Prepare vanilla cream cheese frosting using Georgetown Cupcake's Vanilla Cream Cheese Frosting recipe.
  3. Place 1/2 cup of frosting into a small glass bowl and add 1 drop of green food color to tint the frosting a light green "grass" color. Transfer to a small plastic piping or freezer bag, with the corner cut, and the small multi-opening tip fitted inside.
  4. Transfer the rest of the vanilla cream cheese frosting to a large plastic piping bag or freezer bag, with the corner cut to 1 inch wide.
  5. Once baked cupcakes are cooled, frost each cupcake with a "signature swirl" of vanilla cream cheese frosting, starting in the center of each cupcake, going around in a circle with even pressure, and ending in the center with a burst of pressure.
  6. Top each cupcake with a teaspoon of crushed sandwich cookie crumbles, to make a "garden" dirt patch on one side of each cupcake.
  7. Using the plastic bag of green-tinted frosting fitted with the multi-opening tip, pipe a small "grass patch" beside the garden on each cupcake, pulling up with short quick bursts of pressure.
  8. Using a rolling pin, on a sheet of wax or parchment paper, roll out colored fondant to 1/4 thick.
  9. Using a mini diamond-shaped cookie cutter, cut out 18 orange diamonds for the "carrots". Using a mini star-shaped cookie cutter, cut out 18 green stars for the "stems" and gently stick the green stems on top of the carrots to stick and harden for 2 minutes. Place each carrot on top of the cookie dirt garden on each cupcake.
  10. Using a mini bunny-shaped cookie cutter, cut out 18 brown bunnies and let harden for 2 minutes. Place one bunny on top of each grass patch on each cupcake.
  11. Using a mini flower-shaped cookie cutter, cut out 18 pink flowers and let harden for 2 minutes. Place one flower on top of each grass patch on each cupcake.

 

Serve and enjoy!

Happy Easter!

 

Georgetown Cupcake Carrot Cupcakes

Makes 18 cupcakes

Ingredients:

For the cupcakes:

  • 2 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 16 tbsp unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup hot water
  • 2 cups grated carrots
  • 1/2 cup grated apple

 

For the frosting:

  • 8 tbsp unsalted butter
  • 8 cups icing sugar
  • 1/2 tsp vanilla extract
  • 12 oz cream cheese

 

Directions:

For the cupcakes:

  1. Preheat oven to 350?F.
  2. Line a cupcake pan with baking cups.
  3. Sift together the flour, baking powder, cinnamon, and salt in a bowl and set aside.
  4. Place the butter in the bowl of a stand mixer.
  5. Beat on medium speed until fluffy.
  6. Stop to add sugar; beat on medium speed until well mixed.
  7. Add eggs, one at a time, mixing after each addition.
  8. Add 1/3 of the flour mixture to the butter mixture, then add 1/3 of the hot water, beating until well mixed.
  9. Add another 1/3 of the flour mixture, followed by 1/3 of the hot water.
  10. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
  11. Using a spatula, fold the grated carrot and apple into batter.
  12. Scoop batter into baking cups and bake for 18 to 20 minutes.

For the frosting: Place all ingredients in the bowl of an electric mixer and beat until frosting is light and fluffy.

 

Recipe from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake By Katherine Kallinis and Sophie Kallinis LaMontagne/HarperOne/HarperCollins