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Carrot Cupcakes with Chocolate Nests and Marshmallow Eggs

Carrot Cupcakes with Chocolate Nests and Marshmallow Eggs

Ingredients: 2 cups of sifted flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, 2 teaspoons of cinnamon, 3 cups of grated carrots {this is the hardest part of the recipe but it is soooo worth it!} 1 20 ounce can of crushed pineapple {drained} 2 cups of sugar, 2 cubes of soft butter {1 cup}, 4 eggs, 1/2 cup of chopped nuts.

Directions:
Sift dry ingredients together, set aside.
Mix sugar and butter well in mixer, add eggs. Mix in pineapple then add dry ingredients. Stir in carrots and nuts. Pour into cupcake liners {find cute ones in green gingham at World Market} to the top of liner. Bake at 350 degrees for about 30 minutes. Check with a poker to see if it comes out clean, do not over bake. When cool frost with cream cheese frosting and chocolate shavings and eggs.

~~~Cream Cheese Frosting~~~

8 oz cream cheese, softened

1 cube {1/2 cup} of unsalted butter, softened

2 teaspoons of vanilla

1 box of powdered sugar.

Mix well in an electric mixer and then frost cool cupcakes. Shave the bar of Divine Chocolate either in dark chocloate or milk chocolate and sprinke on top, add a Robins Egg to the top. Simply Divine!!

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