*1 pound 2.3 ounce Box Fudge Brownie Mix or your favorite Brownie Mix, made according to directions but using a quarter baking sheet lined with parchment paper sprayed with cooking spray
*2 cups Mini Marshmallows, more if needed to cover the top of the baked brownies
*Caramel M & M’s, topping
*1/4 cup Ghirardelli Melting wafers, for chocolate drizzle
*1/2 teaspoon Coconut Oil
Instructions:
After baking brownies add the marshmallow to the top of the hot brownies and return the marshmallow top marshmallows back to the oven for 2 minutes or until marshmallows begin to soften together. Remove from the oven and add caramel candies to the top of the marshmallows, placing them as desired. Set aside.
In the microwave in 30 second increments melt the wafers in a microwave safe glass measuring cup with coconut oil, until melted. Then drizzle on top of the finished marshmallow caramel brownies.
These are sticky and gooey when cutting so allow them to cool completely before cutting for best results. Enjoy!
*Note: We used Tan or Natural Colored Cupcake Liners, we decorated 1/2 the cupcakes with Chocolate Bunnies and half with Cadbury Eggs
Carrot Cup Cakes
Makes 22 to 24 cupcakes
Ingredients:
*1 and 1/2 cups All-purpose Flour
*1 cup Wheat Flour
*2 teaspoons Baking Powder
*1 teaspoon Baking Soda
*1 teaspoon Sea Salt
*2 teaspoons Cinnamon
*1 teaspoon ground Ginger
*1/2 teaspoon Allspice
*1/3 cup Vegetable Oil
*1 cup Extra Light Olive Oil or Vegetable Oil (Olive Oil has to be extra light)
*1 and 1/2 cups Sugar
*6 Eggs
*2 teaspoons Vanilla Extract
*1 and 1/2 cups grated Carrots
*Small Chocolate Bunnies, we used small Lindt Milk Chocolate Bunnies
*Candy Coated Chocolate Eggs, like Cadbury Mini Eggs
Instructions:
In a mixing bowl sift together the all purpose flour, Wheat flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
In a stand mixer on medium low-speed add the vegetable oil, extra light olive oil, vanilla and sugar mix until combined. Then add the eggs one at a time until all are incorporated.
Stir in the carrots.
Fill/scoop in muffin pan with cupcake cup liners 3/4 full of batter and bake 25 to 30 minutes or until tooth pick comes out clean. Cool completely before frosting
Mascarpone Cream Cheese Frosting
*
*8 ounces Cream Cheese, room temperature
*8 ounces Mascarpone, cold
*1/2 cup Heavy Cream, cold
*1/3 cup Granulated Sugar
*4 teaspoons Vanilla Extract, clear
*pinch of Sea Salt
*
In a stand mixer with bowl, on medium-low-speed, add the cream cheese and cream until smooth. Then add the Mascarpone, heavy cream, sugar and salt. Beat on low-speed until thick and creamy and add vanilla. Pipe on the frosting or frost cupcakes. Then dip frosted cupcake in green graham cracker crumbs and top with chocolate bunny or 3 Mini Cadbury eggs or favorite chocolate egg candies.
Green Graham Cracker Moss/Grass
*1/2 to 1 Sleeve Graham Crackers, crushed in a mini food chopper
*Green Food Coloring, water based works not oil based (Add around 1/4 teaspoon, then add drops of food coloring until desired color is achieved)
Place crushed graham crackers in plastic bag and add food coloring a little at a time mushing around the food coloring, add more coloring until desired color is achieved.
Notes:
Keep Frosted cupcakes refrigerated until serving, to keep graham crackers from getting soft decorate the cup cakes just before serving.
Refrigerate any left over cupcakes or frosting. Also, cupcakes can be made ahead of time and frozen in double bagged plastic bags. Thaw cupcakes in the fridge or on the counter for about 10 minutes, then frost and decorate when ready to serve.
