My sister is having a baby. Yay. You know what that means… A party…. And Cupcakes! And I received the honor of making those cupcakes for her baby shower. That’s a job I won’t pass up!
It was an ‘eco’ or ‘green’ themed shower with lots of earthy tones, earthy foods, etc. So, I couldn’t think of a better cupcake to make than a whole wheat carrot. Whole wheat? Healthy! Carrots? Healthy! A healthy cupcake! (ehem)
After a few attempts, I finally found recipe that was perfection. It’s from the King Flour Whole Grain Baking book. My all-time favorite book – but you know that – I talk about it all the time… It’s a lightly spiced, not too sweet but just sweet enough carrot cake. It’s super moist and light. The texture was amazing. And then of course I had to take it up to more gourmet and ‘healthier’ heights (wink, wink) by filling it with caramel and orange scented cream cheese. Once assembled, the carrot cake was the perfect flavor to mesh with the caramely, cream cheesy filling goodness.
Along with the green theme, I decided to make them like little grassy pots with an abstract flower and leaf on the top. I used all natural baking cups and a grass tip for the frosting and I colored and cut Satin Ice Fondant for my toppers. The flowers were two rounds stacked and glued with a drop of royal icing. How did I make the leaves curve, you ask? Press them down over a couple of parallel chopsticks!
Oh, and she’s having a girl. Thus the name… “Sugar & Spice and Carrotly Nice Cupcakes”. Enjoy!