“BUNNY-YUMMY” CARROT CUPCAKES
My “Easter-ready” bunnies (cute kids on the block) are well-prepared for the egg-hunt tomorrow; so I’m making these cupcakes for them to enjoy after all the “runnin’ n screamin’ yo”. This is a much easy to fix carrot cupcakes and it starts with a box of cake mix and “from-the-fridge” mayonnaise. Light cupcakes made more refreshing with the addition of crushed pineapple. Makes 24 cupcakes.
2 cups shredded carrots
1 cup canned crushed pineapple
1/2 cup coarsely chopped walnuts
1 box (18.25 oz) super moist yellow cake mix (pudding in the mix)
1 cup regular mayonnaise
4 large eggs
1/4 cup water
1 package (8 oz) cream cheese, softened
1/2 stick (1/4 cup) butter, softened
1/4 cup Crisco vegetable shortening
1 teaspoon vanilla extract
2 1/2 cups confectioners’ or powdered sugar
1-2 Tablespoon milk or liquid coffee creamer, enough to thin frosting
Garnish: toasted shredded sweetened coconut and colored “egg-shaped” milk chocolate candies
Preheat oven to 350 F. Prepare 24 cupcake tins with paper liners; set aside.
In a large bowl, mix together cake mix, mayonnaise, eggs and water, using medium speed of electric mixer. Scrape down sides of bowl. Add shredded carrots, crushed pineapple and walnuts; mix until well blended.
Divide the batter evenly between the cupcake tins (use ice cream scooper). Bake for 23 to 25 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool completely on wire racks before frosting.
For frosting: beat softened cream cheese, butter and shortening together using medium speed of electric mixer until soft and creamy. Add powdered sugar 1/2 cup at a time, beating until smooth and fluffy. Add vanilla extract and enough milk to thin frosting and achieve a spreading consistency. Frost and decorate cupcakes. Happy Easter!