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.  

Turtle

Crab

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.

Print recipe here

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

Frosting:

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

original recipe from here

my printable recipe here

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

Procedure:

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!!