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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- Spring '10