Makes about 30 cupcakes
Cupcakes
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups freshly shredded carrots* (approx. 1 lb.)
2/3 cup chopped nuts
Decorating Materials
Green tinted butter-cream icing
Wilton Colorful Egg Mix sprinkles
Wilton Fun Pix®
Preheat oven to 350°F. Line muffin pan with baking cups.
In medium bowl, combine flour, sugar, cinnamon and baking soda together; mix well. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool in pan on cooling rack 5-8 minutes. Remove from pan; cool completely.
Using tip number 233, cover cupcake tops with green pull-out grass icing. Sprinkle with Egg Mix and insert Fun Pix®.
*Do not use pre-shredded carrots.
Baking and Decorating Alternatives
