Just thought I’d share the festive cupcakes I made for the occasion using some of the goodies from this month’s My Bakers Box!
These are (homemade!) carrot cake cupcakes with store-bought vanilla frosting. This was actually my first time making carrot cake(s) from scratch and I was really pleased/shocked at how well they turned out.
I used a basic recipe for vegan carrot cake from “How it all Vegan” by Tanya Barnard and Sarah Kramer. I didn’t tweak it at all, except for going the cupcake route rather than a full-sized cake.
I was lazy and used the only canned frosting I had on hand — a Christmas-themed tub that I got on clearance after the holidays. I know, I know… But hey, it IS pastel, so…
The cute sugar toppers, liners, and confetti sprinkles were all from My Bakers Box.
Carrots on carrots.
Sup, lil’ chick?
This one reminds me…
We didn’t take the girls to see the Easter Bunny this year.
Parenting fail #907.
SO. GOOD. 🙂
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