With Easter just around the corner, we have all things spring and bunny on our minds. So of course, these carrot cupcakes were on our mind. If you haven't made Peggy's carrot cake, found here yet, what are you waiting for?! Get on that! But for right now, cupcakes are on our mind. And these cute lavender sprinkled ones are on the docket.
Cake Ingredients:
2 eggs
1 cup sugar
3/4 cup vegetable oil
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender (found here)
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup shredded carrots
1/2 cup walnuts, chopped
Frosting
1/3 cup butter at room temp
1 1/2 tsp vanilla
3 cups powdered sugar
2 tablespoons water
(Note we use water in our frosting rather than milk because then you can leave the cupcakes out unrefriderated without a worry about spoiling.)
Bake at 375 degrees for 25 minutes or until cupcakes are golden and a toothpick comes out clean. Cool and frost, then sprinkle with lavender buds as a garnish.
Cake Ingredients:
2 eggs
1 cup sugar
3/4 cup vegetable oil
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender (found here)
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup shredded carrots
1/2 cup walnuts, chopped
Frosting
1/3 cup butter at room temp
1 1/2 tsp vanilla
3 cups powdered sugar
2 tablespoons water
(Note we use water in our frosting rather than milk because then you can leave the cupcakes out unrefriderated without a worry about spoiling.)
Bake at 375 degrees for 25 minutes or until cupcakes are golden and a toothpick comes out clean. Cool and frost, then sprinkle with lavender buds as a garnish.
