Introduction
Easter is a time of renewal and celebration, and what better way to celebrate than with delicious treats? If you’re looking for fun and tasty Easter desserts, Martha Stewart has got you covered. With her creative recipes and easy-to-follow instructions, you can whip up some mouth-watering treats that will delight your family and friends.
Recipe 1: Easter Bunny Cupcakes
Ingredients
- 1 box of cake mix (your choice of flavor)
- 1 container of frosting (your choice of flavor)
- 24 cupcakes liners
- 24 mini marshmallows
- 24 pink jelly beans
- 48 candy eyes
- 48 mini marshmallows (cut in half)
- 48 pink heart sprinkles
Instructions
- Preheat oven to 350°F (180°C).
- Prepare cake mix according to package instructions.
- Fill cupcake liners 2/3 full with batter.
- Bake cupcakes for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely.
- Spoon frosting into a piping bag with a large round tip.
- Pipe a swirl of frosting onto each cupcake, making sure to cover the entire surface.
- Place two mini marshmallows on the top of each cupcake for the bunny ears.
- Add a pink jelly bean for the nose.
- Place two candy eyes on each cupcake.
- Add two mini marshmallow halves for the teeth.
- Insert a pink heart sprinkle under the nose for the mouth.
Nutritional Information
- Calories: 250
- Carbohydrates: 35g
- Fat: 11g
- Protein: 2g
- Sugar: 25g
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment
- Cupcake pan
- Cupcake liners
- Mixing bowl
- Whisk or mixer
- Piping bag with large round tip
Serving Suggestions
These Easter Bunny cupcakes will be a hit at any Easter celebration. Serve them on a cute cupcake stand or platter for a festive touch.
Variations and Substitutions
You can mix and match the cake and frosting flavors to your liking. If you don’t have a piping bag, you can use a ziplock bag with a corner snipped off for the same effect.
Storage and Tips
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to make the cupcakes ahead of time, you can freeze them for up to one month.
Frequently Asked Questions
Can I use homemade cake batter instead of a mix?
Yes, you can use your favorite homemade cake recipe instead of a mix. Can I use a different frosting?
Absolutely! Use whatever frosting you like best.
Recipe 2: Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup finely grated carrots
- 1 cup old-fashioned rolled oats
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract and beat until well combined.
- Stir in grated carrots, oats, raisins, and walnuts.
- Scoop dough onto baking sheet, spacing cookies about 2 inches apart.
- Bake cookies for 12-15 minutes or until lightly golden brown.
- Allow the cookies to cool completely before serving.
Nutritional Information
- Calories: 150
- Carbohydrates: 21g
- Fat: 7g
- Protein: 2g
- Sugar: 12g
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 27-30 minutes
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk or mixer
- Cookie scoop or spoon
Serving Suggestions
These Carrot Cake Cookies are perfect for Easter brunch, or as a sweet snack any time of the year. Serve them with a glass of milk or your favorite tea.
Variations and Substitutions
You can swap out the raisins and walnuts for other add-ins like chocolate chips, dried cranberries, or pecans. If you don’t have rolled oats, you can use quick oats instead.
Storage and Tips
Store the cookies in an airtight container at room temperature for up to three days. You can also freeze the cookies for up to one month.
Frequently Asked Questions
Can I make the cookies without raisins and nuts?
Yes, you can omit the raisins and walnuts if you prefer. Can I use a gluten-free flour?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Just be sure to check that all other ingredients are gluten-free as well.
Conclusion
These Easter desserts from Martha Stewart are sure to impress your loved ones. Whether you’re making the adorable Easter Bunny Cupcakes or the delicious Carrot Cake Cookies, you’re in for a treat. So go ahead and give these recipes a try – you won’t be disappointed!