• 25 Ratings

Here's a proposal that doesn't require a bended knee: Serve a pint-size pillow of cake with a sweet candy sparkler tucked on top. Moist carrot cake, a cloud of cream-cheese frosting, and a smooth fondant overlay complete the conceit.

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Ingredients

For the Cupcakes

For the Frosting

For the Assembly

Directions

  • Make cupcakes: Preheat oven to 325 degrees. Line mini muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.

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  • Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.

  • Make frosting: Beat cream cheese and butter with 1/4 cup confectioners' sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes.

  • To assemble each cupcake: Dollop 1 teaspoon frosting onto cupcake (do not spread to edges). Roll out fondant 1/8 inch thick and cut a 2-inch circle. Gently place fondant over cupcake, creating a pillowlike shape. With a knife, cut a 3/4-inch slit in fondant. To make the ring, roll a small piece of fondant into a rope about 1/16 inch thick; cut to be 1 1/2 inches long. Brush with pearl dust, and shape into a horseshoe. Place curved side of ring in slit, and let stand about 10 minutes to set. Trim tiny edge from top ends of ring to remove the dry tips and create a flat edge. Lightly moisten ring (this will also help remove the dull finish). Set jewel carefully in place, and let dry.

Reviews

25 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1