Easter is a time for family gatherings, egg hunts, and of course, delicious food! If you’re looking for some sweet treats to serve up this Easter, the Food Network has got you covered. From classic carrot cake to playful Easter egg cupcakes, these desserts are sure to delight both kids and adults alike.
Recipe 1: Carrot Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, whisking well after each addition. Gradually whisk in the flour mixture until just combined. Fold in grated carrots, walnuts, and raisins (if using).
- Divide batter evenly between prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans and let cool completely on wire racks.
Nutritional Information:
Serving Size: 1 slice (1/10 of cake)
Calories: 478
Fat: 28g
Carbohydrates: 54g
Protein: 5g
Cooking Time:
35-40 minutes
Equipment:
- Two 9-inch round cake pans
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Wire racks
Serving Suggestions:
Top with cream cheese frosting and chopped walnuts, if desired.
Variations:
For a twist on the classic recipe, try adding shredded coconut or pineapple to the batter.
Substitutions:
Instead of vegetable oil, you can use melted butter or coconut oil. You can also use gluten-free flour if you need to make the cake gluten-free.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips:
Be sure to grate the carrots finely so they mix into the batter evenly. If you’re using raisins, you can soak them in hot water for a few minutes before adding them to the batter to plump them up.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and freeze them until you’re ready to assemble the cake. You can also make the frosting ahead of time and store it in the refrigerator until you’re ready to use it.
Recipe 2: Easter Egg Cupcakes
Ingredients:
- 1 box vanilla cake mix (plus ingredients called for on the box)
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- Food coloring
- Easter candy and decorations (such as jelly beans, mini chocolate eggs, and sprinkles)
Instructions:
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Prepare cake mix according to package instructions. Pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely on a wire rack.
- In a large bowl, beat butter until creamy. Gradually beat in powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Divide frosting into separate bowls and add food coloring to each bowl, stirring until desired color is achieved.
- Using a piping bag or a spoon, frost each cupcake with a different color of frosting.
- Decorate cupcakes with Easter candy and decorations to make them look like Easter eggs.
Nutritional Information:
Serving Size: 1 cupcake
Calories: 472
Fat: 22g
Carbohydrates: 69g
Protein: 2g
Cooking Time:
18-20 minutes
Equipment:
- Muffin tin
- Cupcake liners
- Bowl
- Mixer
- Piping bag (optional)
Serving Suggestions:
These cupcakes are perfect for an Easter party or as a fun treat for kids.
Variations:
You can use any flavor of cake mix and frosting that you like. You can also use different types of candy and decorations to decorate your cupcakes.
Substitutions:
You can use a homemade cake recipe instead of a cake mix if you prefer. You can also use milk or half-and-half instead of heavy cream in the frosting.
Storage:
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Tips:
If you don’t want to use food coloring, you can also use natural dyes like beet juice or turmeric to color your frosting.
Frequently Asked Questions:
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes ahead of time and store them in an airtight container until you’re ready to frost and decorate them. You can also make the frosting ahead of time and store it in the refrigerator until you’re ready to use it.
Summary
These Food Network Easter desserts are sure to satisfy your sweet tooth and impress your guests. Whether you opt for a classic carrot cake or playful Easter egg cupcakes, these recipes are both delicious and fun to make. So why not try them out for yourself this Easter?
Personally, I love the carrot cake recipe because it’s moist and flavorful, and the addition of walnuts and raisins adds a nice crunch and sweetness. The Easter egg cupcakes are also a hit with kids and adults alike, and the colorful frosting and decorations make them extra festive. So go ahead, give these recipes a try and see for yourself how delicious they are!