Easter Bunny Carrot Cake Cupcakes are a sweet treat this spring season! Featuring scrumptious carrot cake and cream cheese frosting mixes, use this kit to bake up your own adorable bunnies.
Net Wt: 7.5 oz (213g)
Serving Size: 1/8 of package Serving Size Grams: 27g Servings Per Container: about 8 MIX PREPARED Calories: 110 260 Calories From Fat: 20 120 Total Fat: 2.5g 13g Total Fat (%): 4% 20% Saturated Fat: 1g 8g Saturated Fat (%): 5% 40% Cholesterol: 0mg 50mg Cholesterol (%): 0% 17% Sodium: 100mg 110mg Sodium (%): 4% 5% Total Carbohydrate: 21g 36g Total Carbohydrate (%): 7% 12% Sugars: 13g 27g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: <1g 2g Vitamin A (%): 0% 6% Vitamin C (%): 0% 0% Calcium (%): 4% 4% Iron (%): 4% 4%INGREDIENTS:
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural and Artificial Flavors, Cream Cheese Powder (Milk).
Cupcake Mix: Sugar, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Shortening (Palm Oil, Mono And Diglycerides, Polysorbate 60), Carrot-Flavored Bits (Corn Syrup, Wheat Flour (Bleached, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Cereal, Partially Hydrogenated Vegetable Oil (Cottonseed and/or Soybean), Caramel Color, Yellow 6, Carrot Powder, Red 40), Nonfat Dried Milk, Food Starch-Modified (Corn), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Emulsifier (Monoglycerides, Tocopherol, Ascorbic Acid, Citric Acid), Natural And Artificial Flavors, Spices, Salt, Caramel Color, Baking Soda.CONTAINS:
Wheat and Milk
You will need
Carrot cake cupcakes:
3 TBSP. butter
1/4 cup water
Cream cheese frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk
8 baking liners, not included
Adults: Preheat conventional oven to 375˚F.
Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Line muffin tin with 8 baking liners (not included).
Adults: Heat butter in microwave-safe bowl until melted. Let cool 5 minutes
Kids: Combine cupcake mix, melted butter, water and egg in mixing bowl. Using an electric mixer, mix 30 seconds on LOW, 1 minute on MEDIUM. Pour batter into lined muffin cups using a spatula to scrape mix from bowl.
Adults: Bake for 16 to 18 minutes or until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely.
Kids: Using an electric mixer, beat room temperature butter on HIGH until light and fluffy. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until light and fluffy. Spread frosting onto cupcakes.
Adults: Assemble aprons by interlocking ends and sit one cupcake in each apron. Serve and enjoy!
Yield: 8 Easter Bunny Cupcakes