April 10, 2012

Evia turns 2!

This set of cupcakes reminds me so much of the cupcakes I made for
my cousin Hadleigh's 4th Birthday.  I struggled so much with the crabs for her cupcakes... this time they were so quick & easy!    This set of Sea Creature cupcakes was for Evia on her 2nd Birthday.   I did all the creatures out of fondant in coral & red.  



Shell.. I used a flower cutter, cut off 2 of the "petals"
then used a knife to make the indentions

I made brown sugar cupcakes & carrot cupcakes for her but split both recipes. 

Carrot Cake from the kitchen of Kim B.

Dry ingredients:
2 cups flour
2 tsp soda
2 tsp salt
2 cups sugar
2 tsp cinnamon
½ tsp nutmeg

Wet ingredients:
1 ½ cups oil
4 eggs
2 cups fresh shredded carrots
1 small can “drained” crushed pineapple
1 hand full coconut

4 sticks unsalted butter, softened
2 lbs powder sugar
8 oz cream cheese

Mix dry ingredients in a bowl & set aside.  Mix wet ingredients until well blended.  Slowly add dry until it's mixed well.    Makes 3 dozen cupcakes or 3 layers for 8" round..or 13x9 rectangle.  Bake @ 350
Cupcakes - Bake 12-15 minutes
8" cakes   - Bake 30 minutes
13x9 cake - bake 35-40 minutes

For the 2nd recipe, I started with a vanilla cupcake recipe and modified it a bit to make it a brown sugar cupcakes.

Altered Easy Eggless Vanilla Cake = Brown Sugar Cupcakes
Prep time: 25 Mins        Cook time: 14 Mins     Yields: 15 Cupcakes
These eggless cupcakes are light, flavorful and very easy to bake too with readily available ingredients.
Dry Ingredients:
  • 2 and 1/2 cups Cake Flour
  • 3/4 cup Brown Sugar
  • 1 and 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
Wet Ingredients:
  • 1 cup buttermilk 
  • 1/4 cup greek yogurt
  • 1/2 cup oil
  • 1 tablespoon Vanilla Extract
  1. Preheat oven to 350F/180C for 15 minutes. Prepare muffin tins either by lightly greasing it with cooking spray or line it with paper liners.
  2. In a large bowl whisk together the dry ingredients and make a well.
  3. Incorporate the wet ingredients into the dry mix one by one, stirring with a whisk simultaneously. Don’t be bothered by some small lumps.
  4. Fill each muffin cup 3/4th full, which is about 3 tablespoons of batter for each cupcake. Bake for about 13-16 minutes or until a toothpick inserted in the center of the cupcake comes out clean. 
  5. Remove the pan/s from the oven and allow it cool for about 5 minutes on a cooling rack. Then take out the cupcakes from the pan and let it cool on the rack completely before frosting.


Happy 2nd Birthday Evia!!

1 comment:

Chris said...

This are so cute! I love the crab!!

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