Easter Lamb Carrot Cupcakes Recipe 435

EASTER LAMB CARROT CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Place 16 cupcake liners in a cupcake or muffin tin and set aside. Sift together flour, baking soda, cinnamon and ginger and set aside. In a large bowl whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla and mix well. Add carrots, pineapple and nuts and combine well. Stir in flour mixture. Scoop into the paper cups about 2/3 full. (Depending on the size of cups you may be able to make more.) Place in oven and bake until center of the cupcakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting. Prepare cream cheese frosting: Mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. (NOTE: Cream cheese frosting which is mixed on high speed will become runny and too soft.) Add vanilla and mix well. Set aside covered in refrigerator. Place coconut in a bowl and add one drop of green food color, mix by (gloved) hand until color is well distributed. (Add a touch of yellow if green color is too harsh.) Fill a piping bag or food storage bag fitted with a medium round decorating tip with cream cheese frosting. Prepare 2 small paper piping bags, set aside and prepare royal icing. (Our royal icing recipe will result in more than you need for just these cupcakes, so divide all ingredients in half when preparing so you won't have as much extra icing left over.) Fill a piping bag with white royal icing. Take about 3 tablespoons white royal icing, make it black and fill into piping bag. Set aside. Using cream cheese frosting pipe a generous circle of frosting onto a cupcake. Cut a large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto the cupcake. Pipe a thin layer of cream cheese frosting onto the marshmallows. Starting at the bottom surround the large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto the first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered. Press green coconut onto the edges of cupcake. Position cupcake so that circle side of large marshmallow faces you. For head: Place a hard caramel onto the top edge of large marshmallow and ensure that it is resting onto miniature marshmallows. (You may have to remove some small marshmallows to make it fit.) For ears: Cut a pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to the head and use a little cream cheese frosting to make them stick. Cut both sides of black jelly beans to create feet. Cut a black jelly bean lengthwise in 4 to create a tail. Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for the nostrils.

EASTER LAMB CAKE II

Steps:

• First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
• Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
• In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.