(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.
For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.
Easter Lamb Carrot Cupcakes
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1 package (8 ounces) cream cheese
- 1 stick or 1/2 cup unsalted butter, very soft
- 4 cups Dixie Crystals Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- 2 1/4 teaspoons dried egg whites
- 2 tablespoons warm water
- 1/2 teaspoon lemon juice
- 1 cup sweetened coconut
- Green food coloring
- Black food coloring
- 1 bag regular size marshmallows
- 1 bag miniature marshmallows
- 24-36 pink jelly beans
- 24 black jelly beans
- 12-16 hard candy caramels
- Heat oven to 350°F.
- Place 16 cupcake liners in cupcake or muffin tin and set aside.
- Sift together flour, baking soda, cinnamon and ginger and set aside.
- In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
- Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
- Scoop into paper cups about 2/3 full. (May make more depending on size.)
- Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
- For 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. Add vanilla and mix well. Set aside covered in refrigerator.
- Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
- Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
- Prepare 2 small paper piping bags; set aside to prepare icing.
- To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
- Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
- Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
- Using cream cheese frosting pipe generous circle of frosting onto cupcake.
- Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
- Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
- Press green coconut onto edges of cupcake.
- Position cupcake so circle side of large marshmallow faces you.
- For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
- For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
- Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
- Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.
Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.
Source: Dixie Crystals Sugar
(Family Features) A bake sale is a sweet way to support any charitable cause, whether it’s raising money for new uniforms or donating to a local animal shelter. These tips and recipes from the celebration experts at Wilton will make bake sale treats that stand out among the rest — it’s a piece of cake.
- Baking delicious goodies is just the start to a successful bake sale. Add some dazzling details. The eye-catching finishes on Bake-Sale Ready Cupcakes — swirls of colorful icing topped with jumbo sprinkles and butterfly decorations, complete with vibrant wraps — will ensure they sell out fast.
- Serve sweets-on-a-stick like Kaleidoscope Cookie Pops and School Star Cereal Treat Pops. Favorite treats are more fun and easier to eat when customers can just grab them and enjoy.
- Offer size options. Sell some cupcakes and mini breads by the “eaches” and cookies by the pop. Have dozens available, too.
- Wrap goodies using treat bags and ribbon, or pack in colorful, easy-to-transport boxes — making them perfect gifts customers will want to keep for themselves.
Visit www.wilton.com for other bake sale ideas and recipes, and for all of your baking and decorating supplies.
Coconut Lime Mini Breads
Makes 9 petite loaves
- 1-1/2 cups all-purpose flour
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1-1/2 teaspoons coconut extract
- 1/3 cup unsweetened coconut milk
- 1/2 cup confectioners’ sugar
- 1 to 2 teaspoons fresh lime juice
- 3 tablespoons toasted sweetened flaked coconut
- Preheat oven to 350°F. Line cavities of Petite Loaf Pan with Petite Loaf Baking Cups.
- In medium bowl, combine flour, lime zest and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in coconut extract. Add flour mixture alternately with coconut milk to butter mixture; mix until well combined. Divide mixture evenly into baking cups.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool loaves in pan 10 minutes. Remove loaves from pan; cool completely.
- To make icing, combine confectioners’ sugar and lime juice in small bowl to desired consistency. Drizzle icing over tops of loaves, allowing icing to run down sides. Sprinkle with toasted coconut.
Zucchini & Apple Bread
Makes about 12 servings
- 2-1/2 cups all-purpose flour
- 1-1/4 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 medium zucchini, shredded (about 1-1/2 cups)
- 1 medium apple, peeled, cored and shredded (about 1 cup)
- 3/4 cup chopped pecans or walnuts
- Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray.
- In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.
Kaleidoscope Cookie Pops
Makes about 2 dozen cookies
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Round Comfort Grip Cutter
- Assorted Colors Cookie Icing
- Assorted Jumbo Sprinkles or other favorite Sugars and Sprinkles
- Cookie Treat Sticks
- Candy Melts candy (optional)
- Preheat oven to 350°F.
- In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Do not chill dough.
- Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12-inch diameter x 1/8-inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 to 11 minutes or until cookies are lightly browned. Cool cookies completely.
- Outline and fill-in cookie with Cookie Icing. Add zigzag border to some cookies. If desired, pipe alternating circles of colors onto cookie surface; immediately pull toothpick through icing from center of cookie to outer edge, pulling colors through. Or, arrange sprinkles and sugars on iced cookie surface. Let dry.
- Attach sticks to back of cookies with icing or melted candy. Let dry.
Bake Sale-Ready Cupcakes
Each cupcake serves 1
- Assorted Primary, Gold or Silver Baking Cups
- Favorite cupcake recipe or mix
- Buttercream or Chocolate Buttercream Icing
- Golden Yellow or other desired Icing Color
- Jumbo Stars and Jumbo Nonpareil Sprinkles
- Butterfly or other favorite Icing Decorations
- Preheat oven to 350°F. Line cavities of standard muffin pan with baking cups.
- Bake your favorite cupcakes in prepared pan. Cool completely. Color buttercream icing with icing color. Pipe tip 1M buttercream or chocolate buttercream icing swirl on cupcake top; insert icing decoration.
School Star Cereal Treat Pops
Makes about 2 dozen pops
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups mini marshmallows
- 6 cups crisp rice cereal
- Cookie Treat Sticks
- Cookie Icing
- Assorted Sprinkles
- Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
- In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50 percent power 30 to 60 seconds to soften.)
- Outline treat with Cookie Icing; add Sprinkles. Let dry.
- 2 packages (12 oz. ea.) White or Light Cocoa Candy Melts candy
- Rainbow Chip Crunch or other Sprinkles or Sugars
- Line 10.5 x 15.5-inch cookie pan with parchment paper.
- Melt Candy Melts candy following package instructions; spoon into prepared pan. Tap pan on counter to remove air bubbles; if needed, smooth top with large spatula. Sprinkle on Rainbow Chip Crunch. Chill until firm, about 15 minutes. Remove parchment from pan; break candy into smaller serving pieces.
Source: Wilton Enterprises
- 1 (13-ounce) bag Snickers Miniatures for Easter, chopped
- 24 cupcake paper liners
- 1 (18-ounce) box favorite cake mix
- 2 (16-ounce) cans classic vanilla frosting
- Yellow food coloring
- 1 (14-ounce) bag Starburst Jellybeans Original Fruits
- 1/4 cup sliced almonds
- 1 tube chocolate decorating frosting, with plain tip
- 2 resealable plastic bags
- Unwrap and chop all miniatures, set aside.
- Line 24 muffin cups with paper liners. Prepare cake mix, fold in chopped miniatures and bake according to package directions.
- Let cupcakes come to room temperature.
- In the meantime, tint frosting with yellow food coloring to desired shade. Frost top of each cupcake to cover.
- Spoon remaining frosting into resealable plastic bag. Cut off 1/4-inch from tip. To create a “hive” on each cupcake, pipe on frosting in spiral fashion, starting with bottom of hive and working up to top.
- Separate orange jellybeans from package. Arrange 3 to 4 jellybeans on each frosting hive. Gently squeeze chocolate frosting through tip in zigzag pattern over jellybeans.
- Angle an almond slice on each side of jellybeans as bee wings.
Makes 24 servings
(Family Features) Brighten up spring gatherings with a simple dessert inspired by the flavors of the season. Lemon, almond, vanilla and raspberry extracts give baked treats a fresh flair that matches the lively essence of spring.
“Friends and family will love these Easy Mini Cheesecakes,” said Mary Beth Harrington of the McCormick Kitchens. “Almond and vanilla give these individual treats a burst of rich flavor, while a fruit topping highlights the fresh ingredients of the season.”
To simplify preparation when making dessert for a gathering, take advantage of these ideas from the McCormick Kitchens:
- Make Ahead and Batch Bake: Double-batch the dessert recipe and vary the extracts to make two unique treats in one effort. For even more variety, try a simple substitution like using chocolate sandwich cookies in place of the vanilla wafers for the "crust." Make day-of prep a spring breeze by preparing the recipe in advance and refrigerating it overnight.
- Bright Fruit Topping: Fresh fruits and berries make a simple, yet colorful topping for cake, ice cream and other desserts. Stir in 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar to 2 1/2 cups fruit for a sweet seasonal treat.
Easy Mini Cheesecakes
These luscious cheesecakes flavored with vanilla and almond extract are sized just right. Garnish with fresh fruit, lemon curd or melted chocolate swirls.
Prep Time: 15 minutes
Cook Time: 24 minutes
Refrigerate Time: 4 hours
Makes 12 servings
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 12 vanilla wafers
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling 2/3 full.
- Bake in preheated 325°F oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
- Refrigerate 4 hours or overnight. Garnish with desired toppings.
Variations: Use 1 teaspoon pure lemon extract in place of almond extract. Use chocolate sandwich cookies in place of the vanilla wafers for the "crust." If you don’t have fresh fruit, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.
Nutritional Information Per Serving: 210 Calories, Fat 14g, Carbohydrates 17g, Cholesterol 79mg, Sodium 166mg, Fiber 0g, Protein 4g