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Carrot Cake Nest Cupcakes

Makes 12 cupcakes

CUPCAKE INGREDIENTS:

  • 1 cup flour
  • ¾ cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 ½ cup grated carrots
  • ½ cup raisins
  • 2/3 cup oil
  • 2 Large Dutch Farms eggs

DECORATING INGREDIENTS:

  • 8oz Dutch Farms cream cheese, softened
  • 1 stick Dutch Farms butter, softened
  • 4-5 cups powdered sugar
  • 2 cups sweetened coconut flakes
  • 1 bag egg- shaped candy

CUPCAKE DIRECTIONS:

  • Preheat oven to 350 degrees
  • Mix dry ingredients in a bowl. In a separate bowl, combine carrots, raisins, eggs and oil. Add flour mixture to the wet mixture and stir until just combined.
  • Grease muffin tins, and fill to 2/3 full. Bake 13 to 15 minutes until golden brown and springy.
  • Allow to cool completely.

DECORATING DIRECTIONS:

  • Toast coconut in a skillet over medium heat, stirring constantly, until coconut begins to brown.
  • To make frosting: blend cream cheese and butter together until smooth. Add powdered sugar one cup at a time until frosting holds its shape.
  • Transfer to plastic bag or piping bag with ½ inch tip.
  • With frosting in piping bag, make a thick ring of frosting along the outer edge of the cupcake – not too close to the edge.
  • Sprinkle the frosting with toasted coconut, covering the sides and leaving the middle of the “nest” clear.
  • Put a dime-sized dot of frosting in the middle of the nest to use as glue for the eggs.
  • Place candy eggs in the center of the cupcake.
  • Repeat for all cupcakes & enjoy!