Delectable treats are a must for family dinner gatherings at Easter.
Couples Resorts breaks down its recipe for Easter carrot, pumpkin and pistachio cupcakes with rum cream cheese icing that your family and friends are sure to love.
This recipe was created by Simone Mitchell, the Pastry Team Leader at Couples Tower Isle.
The ingredients you will need for these cupcakes are:
• 2 Eggs
• 80ml Vegetable Oil
• pinch of salt
• 1/2 level teaspoon of baking soda
• 1 1/2 oz raisins
• 1 oz roughly chopped pistachios
• 5 oz flour
• 1/2 level teaspoon of baking powder
• 4 oz carrots - peeled and grated
• 4 oz pumpkin - peeled and grated
• 7 oz brown sugar
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The first step is to beat the eggs, oil and sugar until the sugar is dissolved. Then you add in the grated carrots and pumpkin. Next, combine the remaining dry ingredients (sift the flour with baking powder and baking soda) and add it to the liquid mix.
Now toss in the walnuts and raisins and stir it well altogether. Pour the mix into baking cup lined muffin pans and bake it at 375 degrees for roughly 15 minutes. Use a wooden skewer or toothpick to make sure they are done. Let them cool while you make the icing.
To create the rum cream cheese icing, combine two and half ounces of cream cheese, a fourth a cup of sifted icing sugar, a drop of vanilla, a pinch of cinnamon and a dash of brown rum together.
Spread the icing on top of the cupcakes and decorate as you see fit with Easter candies as seen in the main photo.
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