|Oh no, a grey hare!|
|baby bunny diaper cover and hat|
|Perky pretty girl bunny, ps JJ does not want to model girl hats anymore!|
|camo bunny hat|
|this bunny looks like he fell in the Easter egg dye|
With my packages done I am off to fix a batch of the carrot cake cupcakes. I am listing them on todays menu as a veggie!
By the way I have made 2 batches of the almond croissants and they were wonderful. The second batch I made in small croissants I bought at save a Lot and they were perfect for a brunch or bake sale. I would have taken pictures but they don't seem to last long enough at my house.
2 cups plain flour
1 cup sugar
1 cup corn oil
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups grated carrots
1 can (440g) of crushed pineapple, drained
1 cup dessicated coconut
1/2 cup ground nuts
3 handfuls of raisins
Cream Cheese Frosting
1 tsp vanilla extarct
3 oz. Philly cream cheese, at room temperature
1/2 cup butter, at room temperature
1 cup icing sugar
1.Preheat oven at 350. Place 24 cupcake liners in pans. Set aside.
2.In a large bowl, mix everything but flour, eggs and oil, taking care to mix well. Add oil and stir vigorously to combine. Add eggs in one at a time, combining well after each . Add flour in 2 batches, mixing till just combined.
3.Pour mixture into liners. Bake for about an 25 to 30 minutes., or till a skewer inserted into the middle of the cupcake comes up clean.
4.To make frosting Using an electric mixer, beat cream cheese, vanilla and butter together till well combined. Add icing sugar and combine well. When cupcakes has cooled completely, spread evenly over top .
Hope you have a bright sunny day and enjoy the recipe!