Carrot_with_Lavender_Buttercream_Frosting_topped_with_Butterflies

Carrot_with_Lavender_Buttercream_Frosting_topped_with_Butterflies

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============================== Ingredients ============================== Cake -------------------------- 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 4 eggs 1 cup melted butter 1/2 cup maple syrup 3 cups grated carrots Frosting -------------------------- 3-4 cups sifted confectioners' sugar 1/3 cup whole milk 2 teaspoon dried lavender Permitted purple food coloring 8oz of cream cheese, room temperature Decoration -------------------------- Marshmallow Sliver balls =============================== Steps =============================== 1. Preheat oven to 350 degrees F (175 degrees C). Line 20 muffin cups with paper liners. 2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. 3. In another bowl, beat eggs, butter and syrup until light and fluffy.
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Unformatted text preview: 4. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups with 2/3 cup of batter. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. 6. Bring milk and lavender just to a boil in a medium saucepan over medium heat. Remove from heat and allow to steep for 10 minutes. Strain and discard lavender. 7. Beat in icing sugar and cream cheese until smooth and stiff, about 5 minutes. Add food coloring until desired color is reached 8. Use a knife, small spatula or pastry bag to frost the cupcakes once cooled. 9. Cut marshmallow for the wings and decorate them with sliver balls to form butterflies on the frosting and enjoy!...
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This note was uploaded on 01/23/2012 for the course CULINARY 43435325 taught by Professor Mrroot during the Spring '10 term at Academy of Art University.

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