{"id":7540,"date":"2014-04-20T14:12:33","date_gmt":"2014-04-20T06:12:33","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=7540"},"modified":"2014-04-20T14:14:48","modified_gmt":"2014-04-20T06:14:48","slug":"recipe-for-easter-hunny-bunny-carrot-cupcakes","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/04\/20\/recipe-for-easter-hunny-bunny-carrot-cupcakes\/","title":{"rendered":"Recipe for Easter: Hunny Bunny Carrot Cupcakes"},"content":{"rendered":"
\"Hunny<\/a>
Hunny Bunny Carrot Cupcake. Photo by Ching Dee.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Here\u2019s a super easy carrot cupcake recipe\u2014courtesy of yours truly\u2014to serve for dessert to quench your little bunnies\u2019 craving for sweet treats.<\/p>\n

 <\/p>\n

Ingredients:
\n3 cups grated carrots
\n1 cup raisins
\n3 cups all-purpose flour, sifted
\n4 large eggs
\n1 cup melted butter
\n1\/2 cup buttermilk
\n1 3\/4 cups brown sugar
\n2 tsp baking soda
\n2 tsp baking powder
\n1\/2 teaspoon salt
\nWalnuts (1 cup), cinnamon (to taste), chocolate chips (optional)
\n<\/span><\/p>\n

FROSTING:
\nWhipped heavy cream
\n8 oz. cream cheese, softened
\n1\/3 cup confectioner\u2019s sugar<\/p>\n

 <\/p>\n

\"Cupcakes<\/a>
Cupcakes are ready. Photo by Ching Dee.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Procedure:<\/p>\n

Pre-heat your oven to 180 degrees.<\/p>\n

In a bowl, combine eggs, sugar, buttermilk and melted butter. Make sure your melted butter is room temperature so you won\u2019t end up with sweet scrambled eggs.<\/p>\n

In a separate bowl, combine dry ingredients: sifted flour, baking soda, baking powder, and salt.<\/p>\n

Combine the egg mixture to your dry ingredients. Mix well. Add grated carrots and raisins. Stir well.<\/p>\n

Pour into lined cupcake tin. Bake for around 25 to 40 minutes at 225 degrees.<\/p>\n

Cream together heavy cream, cream cheese, and confectioner\u2019s sugar. Pipe on top of cooled cupcakes. Decorate as desired. The carrots in the photo is made from air-dried royal icing.<\/p>\n

For more easter ideas, check out: An Egg-stra Special Easter<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Here\u2019s a super easy carrot cupcake recipe\u2014courtesy of yours truly\u2014to serve for dessert to quench your little bunnies\u2019 craving …<\/p>\n","protected":false},"author":44,"featured_media":7272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[2348,2346,2347,2211],"class_list":["post-7540","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-baking","tag-carrot-cake","tag-cupcake","tag-easter","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/7540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=7540"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/7540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/7272"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=7540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=7540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=7540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}