Bite-Sized Sweet Treats

Get ready for Easter celebrations by whipping up a batch (or three) of cupcakes. Handheld and
limited in flavors only by your imagination, cupcakes are perfect for Easter entertainments.


Makes two dozen cupcakes. Recipe is from Pillsbury.


1 box milk chocolate cake mix with pudding

1 1/4 cup water

1/3 cup vegetable oil

3 eggs

2 cups milk chocolate creamy frosting

Pastel egg-shaped candy pieces

Chocolate sprinkles


1. Heat oven to 350. Make cake mix as directed for cupcakes using water, oil and eggs. Allow cupcakes to cool completely.

2. Frost cupcakes. Place the candies in the middle of the cupcakes like eggs in a nest. Pipe

more frosting around the edges. Surround with sprinkles so it looks like a nest.


Makes 48 cupcakes. Recipe is from Wilton.


2 cups flour

2 cups granulated sugar

2 tsps. baking powder

2 tsps. ground cinnamon

3/4 teaspoons baking soda

1/2 teaspoon salt

4 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups grated carrots

2 cups chopped pecans


1 cup unsalted butter, softened

2 8-ounce packages cream cheese, softened

8 cups powdered sugar

1 tablespoon milk

Finely chopped pecans


1. Preheat the oven to 350 degrees. Line mini cupcake pans with liners.

2. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda

and salt. Set aside.

3. In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.

4. Add the oil in a thin stream and beat well. Beat in vanilla and gradually add the flour mixture to the eggs. Mix well.

5. Fold in the carrots and pecans. Spoon the batter into the mini cupcake pans.

6. Bake for 10-14 minutes, or until a toothpick inserted into the center of a cupcake

comes clean. Cool for 5 minutes in the pan and then remove to a rack to cool completely.

7. Make frosting by beating butter and cream cheese until light and fluffy. Gradually add

powdered sugar and milk. Beat until smooth. Pipe frosting on the cooled cupcakes, then roll in chopped pecans.