Few things bring me more joy than baking. I mean, there’s sugar, and then there’s sugar. And it’s such a great thing to go from start to finish in the space of a few hours, and see the smiles and hear the “mmmmmms” from your family and friends.
I have deep respect for the professionally trained chefs at The Chopping Block. Along the way on my own baking journey, they have encouraged me and given me time and talent to feel good about my treats, even when, as they say, it doesn’t look good, but the flavors are there.
As spring arrives, I like to think about those times of shared baking with my own children, my grandkids, and even times gone by as a Girl Scout leader. Today I’m showcasing a simple cupcake that gives a blank canvas for decoration, and can easily be adapted to your family event. You’ll notice we start with a box mix. This eliminates some of the measuring for the younger bakers. You can use the box mix of your choice, but here I’ve selected a spring favorite, carrot cake, and then added a few items to elevate the cake a bit.
When it comes to frosting, I use my friend Anne’s recipe. It’s super versatile, at times I’ve substituted almond extract for vanilla, creamy peanut butter for butter, or thinned it out to use as a drizzle. The important thing is to be creative, let the kids take the lead, and have fun!
Carrot Cake Cupcakes
Yield: 24 cupcakes
Prep time: 15 minutes
Cook time: 20 minutes
Decorating time: 25 minutes
Total time: 1 hour
For the cupcakes:
Duncan Hines Carrot cake mix
3 large eggs
1/2 cup vegetable oil
3/4 cup water (Note: you can also use the liquid from the can of pineapple, plus enough tap water to meet the ¾ cup requirement)
1 cup freshly shredded carrot
1/2 cup chopped nuts (I use pecans)
1 8 oz can crushed pineapple, drained (unless using some of the juice to replace the water above)
1/2 cup raisins
For the frosting:
4 cups powdered sugar
1 stick butter, chilled but not right out of the fridge
1 8 oz package cream cheese, chilled but not right out of the fridge
2 teaspoons almond extract
Splash of milk or almond milk, if frosting seems too stiff
1. Prepare the cake mix as instructed on the box.
2. Add in the drained pineapple, shredded carrot, and chopped nuts, mixing by hand.
3. When the batter is integrated, fill each cupcake liner three quarters full. I use a large scoop so they are all evenly filled and cook at the same rate. Bake according to instructions on box.
4. While the cupcakes are baking, make the frosting. Combine the butter and cream cheese thoroughly using the paddle on your stand mixer. Slowly add the powdered sugar, 1 cup at a time, alternating with extract and milk. Beat it a solid minute or two, until the texture is soft, and yet stiff enough to hold its shape when you run a spatula through it. Be sure to scrape down sizes and bottom to integrate the ingredients.
5. Let cupcakes cool completely and frost and decorate according to your imagination!
For ours, we took some shredded coconut and added some yellow and green food coloring to give it a hay or grass look. Simply add a few drops to the white coconut and stir until you’re happy with the color.
One of the sous chefs went heavy handed on the yellow, and we ended up with orange. But hey, the flavors are there! I also found a bag of edible grass at the grocery store, which was a different texture than the coconut. We added classic Peeps, Reese's peanut butter eggs, and some regular sprinkles in multicolors.
After the cupcakes are completely cooled, we used the piping bags to swirl around either smooth or star shaped circles. We used large tips, for easy and quick coverage. Starting at the outside of the cupcake and moving into a smaller circle, when you’ve covered the cake, just pull the bag. You’re now ready to add decorations.
Note: the edible straw was not flexible as we hoped. We cut it into smaller pieces to try to create a nest for our eggs. We also had to cut our Peeps down a bit to fit on the cupcakes. Be creative with your toppings! Let the kids pick and choose for a fun cooking experience they’ll remember. Even the trip to the grocery store can be fun when you’re looking for edible things to top your cupcakes with.
Cooking with family is an experience you’ll all remember. Want more ways to enjoy family cooking fun? We offer family cooking classes (ages 6 and up), like this one in April in which you’ll make Bento Boxes. Then in June, we begin our kids and teens summer cooking camps, which fill up quickly. While you won’t be in class with your child for these, imagine the fun of them cooking for you!
