Fun with Frosting Friday…Peep carrot cake cupcakes (gluten-free!)

These cupcakes unfortunately did not turn out quite as I’d hoped (see my notes of recommendation), but they were still yummy & a big hit at Easter last weekend.  My boyfriend’s mother is gluten-free, so everything you see below was gluten-free!

My inspiration:

How mine turned out: 

Ingredients: 

(For 24 cupcakes)
3 large free-range eggs
1/2 cup light vegetable oil or shortening (I used vegetable oil, but I’d really suggest you use butter or shortening instead!!)
1 cup light brown sugar, packed
1/3 cup plain yogurt 
2 teaspoons vanilla extract 
1 tablespoon honey or agave (I used agave…use honey instead!)
1/2 teaspoon ground cinnamon
1 teaspoon Allspice
2 cups gluten-free pancake mix
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup golden raisins or currants (I did not add these & all depends on if you like raisins in your cakes or not)
1/2 cup chopped walnuts or pecans
Cupcake Decoration Needs: candy-coated chocolate eggs, peeps, gluten-free macaroons.

Directions
(Recipe & Ingredients I modified from Gluten-Free Goddess):
Preheat oven to 350 degrees (F)
In a mixing bowl: beat the eggs & add the oil, brown sugar, yogurt, vanilla, agave, cinnamon & Allspice until smooth.  
Add the pancake mix slowly while mixing in the mixer (or electric hand-held).
 
Grate carrots by hand with a grater or in a food processor & chop up the walnuts with a hammer in a plastic bag.
   With a wooden spoon (NOT with the mixer!), mix in the coconut, carrots & walnuts in with the mixture.
Lay cupcake cup liners in the cupcake pan or grease the cupcake pan well & pour in the mixture.
Cook for about 25 minutes or until golden brown & “springy” to the touch.

While the cupcakes are cooling, make the cream cheese frosting (I ended up doubling this recipe & you probably will need to, too, for 24 cupcakes) : 
4 oz. softened cream cheese
2 tablespoons softened butter (NOT melted!!)
1-2 teaspoons vanilla extract
3 cups powdered sugar (or more if need to thicken)
Mix all the cream cheese & butter together with an electric mixer until almost fluffy, then add in the vanilla and powdered sugar.  Lastly, add in food dye.
Once the cupcakes have cooled, decorate them with peeps, macaroons & chocolate candy  eggs.  To create the nests, push in the middle of the macaroons slightly and place a little frosting inside for the eggs or peep to stick in the middle.
   Instead of doing 24 cupcakes, I made a small cake….

Here was my Easter table…

I’ll be posting how to do the rest of the things on the table next week!  
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Filed under Fun with Frosting Friday, Recipes (all), Recipes: Desserts

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