Easter wishes, some good old-fashioned Catholic guilt and a recipe for Easter Bunny Carrot Cake Cupcakes

My husband recently asked me a question that I haven't yet been able to answer honestly, and truth be told, I can't really get it out of my head either. He asked me why I'm always making things for people, buying gifts for no reason, breaking my neck to get wedding or birthday gifts out on time for friends or family whom can't even seem to remember when my birthday is. The answer is obvious to me on a certain level; it makes me really happy watch someone bite into a cupcake and do that little moaning thing while shrugging their shoulders and saying 'oh my god this is soooo good.' I'm secretly thrilled to watch my husband hunt for his Easter egg presents and see the Cheshire cat style smile on his face when he finds one.

There have been loads of weddings in our circle as of late, and as usual, I'm killing myself to try and make or get something for everyone - the G reminds me how dismal our wedding gift take was and asks why I'm trying so hard. I answer that people are busy, they probably just never got round to it. He then says 'but it never works out in return.' 'But it's not like that,' I insist, 'that's not what this is all about. I just find it really rewarding to pick out a thoughtful gift,' I say and mean it. But there's this irksome feeling at the back of my mind that I'm somehow trying to compensate for a shortcoming or leftover childhood guilt (there's a lot of that lingering around these days for some reason) or attention-seeking or some other sinister facet of my personality. Does this random insecurity strike you too and make you question your motives?
Despite my recognizing insecurity in other aspects of my life, my confidence in the kitchen is blossoming and I'm beginning to freestyle a little bit. And it's your lucky day, dear reader, since you'll benefit from my most recent act of benevolence with the following tasty recipe for some gorgeous little cupcakes. (Have I mentioned my burgeoning fantasy about opening my own little cupcake - coffee shop someday? The Queen Bean Cafe. With Hello, Cupcake! catering in the back. The afterhours music venue would be The Mean Bean. See, I've got it all worked out in my head....) I brought nearly three dozen of these beauties into work last week and they disappeared in a matter of minutes. The woodwork was concealing many more people than I had any idea that that even worked at the college who all came out and asked for the recipe. Here you go, folks. Happy Easter. Indulge.

The Queen Bee's Easter Bunny Carrot Cake Cupcakes:

makes 3 dozen cupcakes or one 9" layer cake

3 cups plain/all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 generous Tbsp ground cinnamon
1 1/2 cups olive oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 cup of drained crushed pineapple
1 1/2 cups shelled pecans, chopped
1 1/2 cups shredded coconut
2 cups of shredded carrots
1 cup raisins

Frosting:
400g full fat cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of icing/confectioners sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon

1. Preheat oven to 350 F/ 175 C /gas mark 4. Line cupcake/muffin tin with paper cases or grease two 9 inch cake pans.

2. Mix dry ingredients into a large bowl (incl. sugar). Add oil, eggs, vanilla and pineapple and beat well. Fold in pecans, coconut, carrots, and raisins.

3. Pour batter into pans or cupcake tins – fill about ¾ way full as the mix will rise. For cupcakes bake for 20 minutes or until a toothpick or fork inserted in the centre comes out clean. For cakes, bake 50 minutes.

4. To prepare frosting, cream together the cream cheese and butter in a mixing bowl, (if a bit stiff it helps to add the vanilla at this stage). ((Also, a note about reduced fat cream cheese: it’s just too runny for this frosting, you could try using half full fat and half reduced fat and see if that works)) Slowly sift the icing sugar in and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5. Allow cake to cool and add frosting. Garnish with chopped walnuts or pecans, or paper bunnies attached to toothpicks, if you want.

6. Devour with relish and delight. Calories don’t count on Easter.