BUNNY CUPCAKES RECIPE - BETTYCROCKER.COM
You’re just a hop away from creating these deliciously sweet bunny cupcakes! This recipe is the perfect way to introduce your little ones to a springtime baking project. Not only are these cute-as-button cupcakes fun to make, they’re also a treat to eat. And since they’re made with Betty’s cake mix and fluffy white frosting, you can fuss less with the baking and focus more on the decorating. Marshmallows and pink sugar create the floppiest bunny ears you’ve ever seen and little candy hearts make alarmingly cute bunny noses! Don’t forget the candy eyeballs—they’ll really complete your funny, bunny faces. Hoppy baking!
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes.
- To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.
Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), SodiumContent 170 mg, SugarContent 24 g, TransFatContent 2 g
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
This is an older and more basic version of Carrot Cake. It doesn't contain pineapple, coconut or some of the other ingredients found in some Carrot Cake recipes. It's still very tasty and flavorful and well worth a try.
Provided by Steve Gordon
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Varies
Number Of Ingredients 16
Steps:
- Grate the carrots, set aside.
- Place eggs in a large mixing bowl.
- Add the sugar.
- Add the canola oil.
- Mix on low-medium speed with mixer.
- In another large bowl, place the level cups of sifted flour.
- Add cinnamon.
- Add baking soda.
- Add baking powder.
- Add salt.
- Add nutmeg.
- Whisk all the dry ingredients together until combined.
- Gradually add the dry ingredients into the egg mixture, beating just until combined.
- Add the grated carrots.
- Fold carrots into batter with a spatula or large spoon.
- Prepare your two 8 inch cake pans with oil and flour or cooking spray.
- Divide batter between the two pans.
- Bake at 350F degrees for 30-40 minutes or until done.
- Remove from oven. Place on wire rack and cool for 10 minutes.
- Turn the cakes out of the pans, place layers on wire racks. Let cool completely.
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy. About 4-5 minutes.
- Add vanilla flavoring. Mix lightly.
- Gradually add the confectioners sugar.
- Add enough milk to reach desired spreading consistency.
- Add chopped walnuts if desired.
- Fold walnuts into the frosting.
- Spread frosting over layers and decorate as desired.
- Store any leftover cake in the refrigerator
- Enjoy!
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From myrecipes.com
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From weetbix.com.au
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From foodtimeline.org
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