We all know holiday’s a great time to try out new, fun recipes . This year we decided to try out a new cupcake experiment. The “hidden egg” cupcake. Be prepared…kids love this. Seriously, they are going to freak out. Oh to be young again. The simple things that get you so excited about life.
Anyway. You can make whatever kind of cupcakes/frosting you like but seeing as it is Easter and all, carrot cake cupcakes seemed most appropriate. Plus, they are so dang good. I topped them with my favorite carrot cake frosting – cream cheese. Dyed green for spring of course .
¾ cup canola oil
½ cup applesauce
1 cup sugar
1 cup brown sugar
3 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons cinnamon
8 oz. crushed pineapple
3 cups grated carrot (4-5 carrots)
Cream Cheese Frosting
8 oz. cream cheese, softened
½-2/3 cup butter, softened
4-8 cups powdered sugar
1-2 tsp. vanilla extract
1 tbsp. milkDirections
- Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24-28).
- Gently combine eggs, oil, applesauce and vanilla.
- Stir in brown sugar and sugar for 3 minutes. Add pineapple.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
- Add dry ingredients to oils/sugars and stir only until combined.
- Add grated carrots and stir until evenly mixed.
- Fill cupcake liners ¾ full and bake for 15-20 minutes/until inserted toothpick comes out clean.
- Combine all frosting ingredients and mix adding more powdered sugar or milk until desired consistency is reached.
- After cupcakes are completely cool, cut out centers in an upside down “cone” shape”.
- Fill the hole with whatever kind of Easter egg candy you want.
- Take your frosting and pipe in a circular motion around the whole.
- Stick a chick candy on top to cover the whole (I used peeps).