Lemon Frosted Coconut Carrot Cupcakes

As promised, here are the cupcakes my family had to celebrate Easter.

I had requests for coconut, lemon and carrot. I was worried about picking one flavor and ignoring the other flavor suggestions.

So after brainstorming ideas, it came to me. A carrot cupcake loaded with coconut and topped with a light lemon frosting with an extra sprinkle of coconut. 

The cupcakes were super moist and the frosting was the perfect addition. You can also make this in cake form with or without frosting.

Lemon Frosted Coconut Carrot Cupcakes Adapted from The New Me and Isa Chandra Moskowitz

Makes 16 cupcakes or one 9 x 9" square pan

Ingredients

Cake

• 2 cups all purpose flour
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon 

• 3 cups shredded carrots

• 3/4 cup canola oil

• 1/2 cup orange juice

• 1    1/2 cups shredded coconut

Instructions

Preheat oven to 350 degrees. 

Combine dry ingredients from first column. Stir in carrots. Pour in canola oil and mix. Batter will be thick. Pour in orange juice. Batter will slowly thin a bit. Fold in shredded coconut.

Grease muffin tin or 9 x 9" square pan. Pour batter into greased dish. If making cupcakes, bake 25 minutes or until a toothpick comes out clean. If making cake, bake for 45 - 50 minutes, until a toothpick inserted in the center comes out clean.

Frosting

Ingredients

• 1/4 cup Earth Balance Shortening
• 1/4 cup Earth Balance Buttery Stick

• 2 cups powdered sugar
• Juice of 2 lemons

• Zest of 2 lemons

Instructions

Blend shortening and butter until combined with hand mixer. Add powdered sugar in 1/2 cup increments alternating with lemon juice. Beat three minutes or until fluffy. Fold in lemon zest.

Frost cupcakes with frosting and sprinkle with coconut.

Easter Wrapup + Candy Studded Brownies

I used to love winter. The thrill of snow days was always so exciting. But not so much anymore. I don't know if it's because I'm older and can't stand the cold or the thrill of it all has died down. Regardless, I can't wait for warmer days. Spring has been a tease so far, but North Carolina got a little peek of it for Easter weekend. I tried to put aside my school work for a couple of days and just soak up the rays and bake, bake, bake.

The baking started with a brownie by Doron Petersan topped with Easter candies, idea courtesy of The Domestic Rebel. Although my candy choices weren't exactly vegan, the toppings could easily be replaced with your choice of candies.

Next on the list, Sweet Dough for Easter morning breakfast nests. I used hard boiled eggs, but to veganize, the dough could be shaped in nests and baked. After baking, a plastic egg could be inserted in the center. Glaze with lemon zest icing.

Serve the nests on a bed of grass with jelly beans, if desired.

Now on to the grand finale, cupcakes. I'll give you a sneak peak now, but next week they will be the featured post. What kind do you think they are?

Now back to the brownies, from the beginning of the post. These are extra special with chocolate chips studded throughout and baked with coffee concentrate. These would be a great way to use up any extra easter candy.

What have you been making? What's your favorite season?

Candy Studded Brownies Adapted from Doron Petersan and The Domestic Rebel

Ingredients

• 1/4 cup coffee concentrate + 1/3 + 1/8 cup water (Tip: Measure concentrate in measuring cup. Then pour water on top to 2/3 cup mark) OR use 2/3 cup brewed coffee
• 1 tbsp Earth Balance buttery stick
• 2 ounces chocolate chips 

• 2   3/4 cup plus 1 tbsp sugar
• 1 cup cocoa powder
• 1   1/2 tsp salt

• 2/3 cup canola oil
• 2/3 cup water
• 1 tbsp vanilla

• 2 cups plus 3 tbsp all purpose flour
• 1 tsp baking powder
• 3/4 cup chocolate chips

• Candy

Instructions

Preheat oven to 350 degrees.

In a microwave safe bowl, melt butter and chocolate chips with coffee in microwave at 60 percent power in 1 minute intervals until completely melted.

In a large bowl, combine sugar, cocoa powder and salt. Add oil, water and vanilla and combine.

In a large measuring cup, mix flour and baking powder. Add chocolate chips. Pour into wet ingredients and mix until combined.

Pour batter into one large 9 by 13 inch baking pan or two smaller pans - Recommended: 8 x 8 inch square pan and 7 by 11 inch baking pan.

Bake brownies for 40 minutes. Add candies.Bake for an additional 5 minutes or until toothpick inserted in the center comes out clean. If using marshmallows, the candy will puff up and will lightly brown.

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