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This Easter may not be quite normal, so, if you’re having a socially distant celebration, cupcakes are the perfect COVID-friendly holiday dessert. Bunnies love carrots, so I obviously had to make them carrot cake! The recipe I used is gluten-free, but feel free to use your carrot cupcake recipe as the base. Now for the fun part: decorating! I had a blast coming up with festive toppings and making the marzipan carrots– plus, cream cheese frosting is my absolute favorite.
For other Easter treats, check out my pandemic-safe Easter Cheese Baskets, ooey gooey S’mores Board, super sweet Easter Candy Board, kid-friendly snack tray, and this fun hand-held festive snack.
How to Make These Easter Cupcakes
Use your imagination when you’re decorating–it’s the one part of this tasty treat that you can put your own personal, creative touch on (unless you’re a baking wiz and have an original recipe, in which case, major props to you!). Feel free to use my topping ideas or let them be your inspiration. Hop to it!
The Decorations
- Unsweetened cocoa powder
- Orange food dye (I prefer gel for this project)
- Parsley stems
- 9-12 small chocolate bunnies (I like these Ghirardelli bunnies)
- 1 cup walnuts, chopped and toasted (Fisher Nuts are my go-to!)
How to Make Marzipan Carrots
Check out the tutorial below.
- In a small bowl, combine the marzipan and food coloring until evenly incorporated. Add more food coloring, as needed, to reach the desired color. Make sure to add the coloring in small amounts, it’s easy to over do it! (pro tip: wear gloves when mixing in the color and molding the carrots unless you want orange hands.)
- On a flat, clean surface, roll the marzipan out into a long, slim log and divide into even 2-inch segments. Shape each segment into carrot-like cone shapes.
- Dip a toothpick in the cocoa powder, then use the coated toothpick to create grooves and lines to give the marzipan carrots a realistic, fresh-from-the-garden look.
- To top it off, cut a parsley stem to resemble a carrot greens. I prefer parsley because it doesn’t have a super strong flavor, but you can use any stemmy green herb you have on hand!
- Nestle the carrot on top of the icing alongside the chocolate bunny. Sprinkle the icing with walnuts or press them into the outside edge of the icing to create a delicious, nutty ring.
How-To Video:
What Is Marzipan?
If you like almonds, then you’ll love Marzipan! It’s a paste made from almonds and sugar that has been made in Middle Eastern and Mediterranean regions for centuries. Not to be confused with almond paste, which is literally just almonds ground into a paste with a little bit of sugar, marzipan is sweeter and smoother because it’s made with more sugar and egg whites–think of it as the OG cake fondant, except wayyyy tastier. Its most common form is sculpted into tiny, delicious produce, but it also comes as a plain log so bakers like you and me can make our own creations. You can also make your own marzipan!
Show Me Your Easter Cupcakes!
I hope this post inspires you to create delicious holiday treats. Nothing makes me hoppier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttoooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Description
Ingredients
- 2 tbsp Unsweetened cocoa powder
- 1 Orange gel food dye
- 1 bunch Parsley stems
- 12 items Small chocolate bunnies (I like these Ghirardelli bunnies)
- 1 cup Walnuts, chopped and toasted (Fisher Nuts are my go-to!)
- 7 oz 1 roll marzipan
Instructions
- In a small bowl, combine the marzipan and food coloring until evenly incorporated. Add more food coloring, as needed, to reach the desired color. Make sure to add the coloring in small amounts, it’s easy to over do it! (pro tip: wear gloves when mixing in the color and molding the carrots unless you want orange hands.)
- On a flat, clean surface, roll the marzipan out into a long, slim log and divide into even 2-inch segments. Shape each segment into carrot-like cone shapes.
- Dip a toothpick in the cocoa powder, then use the coated toothpick to create grooves and lines to give the marzipan carrots a realistic, fresh-from-the-garden look.
- To top it off, cut a parsley stem to resemble a carrot greens. I prefer parsley because it doesn’t have a super strong flavor, but you can use any stemmy green herb you have on hand!
- Nestle the carrot on top of the icing alongside the chocolate bunny. Sprinkle the icing with walnuts or press them into the outside edge of the icing to create a delicious, nutty ring.
These look so yummy !!!
This recipe was a gift! Not only is it absolutely darling but it helped me find a fitting holiday treat for a celiac and diabetic family member. Walnuts are a fantastic addition for crunch and healthy protein. Loved this recipe and the way the flavors worked together – enjoyed by all ages!