Yesterday (Oct 8th) was my best friend and soul mate David’s 40th birthday so guess what I decided to do? Use the frozen carrot mush we had leftover from juicing earlier and make him some birthday cupcakes! He told me I had hoarded way too much carrot mush and would never use it and so VIOLA I’m going to make it delicious. Our family name means land of the rabbits so what better way to celebrate his life than with CARROTS!? I know.. there really isn’t one. This recipe is catered to him but you could substitute all sorts of things such as adding crushed walnuts, raisins, etc.
HAPPY BIRTHDAY, LOVE!
King Rabbit Carrot Cupcakes
Queen Bunny’s Cream Cheese Frosting
King Rabbit Carrot Cupcakes
Combine all ingredients in a bowl and mix. I like to use my clean hands so that I permeate my heart into whatever I’m making and I can feel that everything is adequately mixes. This is how I make all baked goods, bread, desserts, etc. Love it or leave it.
Evenly fill the greased muffin cups or muffin liners and bake at 350 degrees for around 18-22 minutes. Check around 18 minutes depending on how quickly your oven bakes, your tins etc. I like to check early as opposed to cooking things too dry. If a toothpick inserted into the center comes out clean then remove the muffin tins and let cool before frosting.
Queen Bunny’s Cream Cheese Frosting
In a bowl use your mixer to beat the butter and cream cheese until very smooth and creamy while slowly adding the powdered sugar and vanilla until smooth. Pipe the frosting on the top of the tops of the cupcakes. For quick piping I like to add the icing to a ziplock with the corner cut off and pipe on top of the cupcakes.
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