Easter Carrot Cupcakes

I made these cutie and super tasty carrot cupcakes to share with co-workers to celebrate the coming Easter weekend. I used this Martha Stewart Carrot Cupcake recipe. This is my favorite carrot cake recipe. It is so good you could skip the frosting and just make them as a tasty muffin - maybe with chopped nuts on top. Oooh, yum!

I made a few easy revisions to the recipe:

1. For the flour, I used half whole wheat instead of all white flour.

2. I also made double the cream cheese frosting amount so I could decorate easily and have some for the grass nests. The double batch was perfect for the dozen cupcakes.

I hope you make these and love them as much as I do. Enjoy!

Chocolate Cupcakes

I made some yummy cupcakes for the holiday weekend. I suppose I should've decorated them in patriotic colors, but instead I kept it simple.

I used this recipe from Martha Stewart's site. I liked this, but I think I personally prefer lighter cake and this was a little more dense and moist - which is perfect for the chocolate/brownie lover.

And did the Easy White Frosting recipe.

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.