Okay guys, you might be thinking that I’d bake cupcakes with fried eggs but hear me out! Although these cupcakes look like the real thing, they’re super moist and sweet and delicious and just the perfect thing for Easter. Because just like my Red Cabbage Dyed Easter Eggslast week they’re focusing on the egg theme, being a symbol for fertility at Easter. And although I am not a religious person I like to decorate and bake for the holidays, but rather in a pagan way. How do you celebrate Easter?
When I was a kid we would spend Easter in my favourite place, which is Zoutelande(just look at this gorgeous place…). My parents would hide some eggs which we had painted the day before, and we would walk along the beach. Okay, when I was a kid I hated going for a walk, but who didn’t? Now I love it! I seem to love a lot of things I used to hate as a kid. Like, going to bed early. Or getting useful stuff for your birthday, or eating weird things such as olives or anchovies.
Anyways, let’s get back to these fried egg cupcakes. They’re sort of an advancement of my Super Moist Carrot Cake, which is my normal go-to Easter cake. I thought they would be fitting, you know, carrots –> bunnies. Ha, you never thought I’d think so far right??
The Recipe for Carrot Cake Fried Egg Cupcakes
For your Pinterest Board:
Although I am not an expert on cupcakes and frosting (yet) I do like the outcome of these fried egg cupcakes! Since you top the cream cheese frosting with the apricot you don’t have to be super precise with the piping bag. Which is good, because I have close to zero skills when it comes to cupcake decoration…although my Bittersweet Sea-Salt Cupcakeslooked prettier. Other than that, I love how moist my fried egg cupcakes are, thanks to the grated carrots and the apricot on top. And they were rather the crowd pleaser when my in-laws came for a visit last Sunday. I bet they will please your crowd on Easter as well, trust me!