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Orange Carrot Cupcakes

With Easter right around the corner, carrot cake recipes are popping up everywhere. This recipe is an easy version of the classic, in cupcake form. Light, moist, filled with a spiced carrot flavor and topped with the perfect orange zest buttercream- these delightful cupcakes are the perfect way to end your holiday! For more, head on over to Grandbaby Cakes.

Orange Carrot Cupcakes
prep time
30 Minute/s
cook time
25 Minute/s
total time
55 Minute/s
Serves 12Ingredients
  • 6 ounces of pureed carrots
  • 3/4 cup granulated sugar
  • 1/4 cup orange flavored greek yogurt
  • 1/4 cup vegetable or canola oil
  • 2 lightly beaten large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  1. Preheat oven to 350 degrees.
  2. In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
  5. Scoop batter into cupcake lined muffin pan.
  6. Bake for 23-26 minutes or until toothpick inserted into center comes out clean.
  7. Cool cupcakes on cooling rack.
  8. Add butter to the bowl of your mixer and slowly mix in powdered sugar then turn mixer to high to blend until creamy.
  9. Add in your orange juice and zest until smooth.
  10. Frost cupcakes after they have completely cooled then serve.

Jocelyn Delk Adams

Contributing Editor: Food & Recipes
Ukranian Easter Eggs

Pretty cocktails? Check. Fun guests? Check. Great snacks and a cute, totally unique activity? Check, check. Easter egg decorating is not just for the little ones and Jane from Kith & Kin, along with gorgeous photographs from Heidi at White Loft Studio, are here to prove it with this Ukranian inspired Egg Decorating Party. There is so much cuteness right here too!

Ukranian Egg Decorating – otherwise known as Pysanka – is an approach to dying and decorating eggs that kind of kicks our dip and dye version in the booty. In a nutshell, you use a Batik wax resisting method to create your design, heating tiny wax sticks over candlelight to then apply carefully to the egg’s surface. Once the wax is dry, you dip in pretty jewel toned hues and the dye catches on every surface not previously waxed allowing your design to shine through in a pretty white. You can dye them in a single color or you can use a spoon to mix up the the colors and only apply one hue to a certain area of the egg. Here are a few tips for you to make sure you don’t have any messy experimentation eggs!

Photography: White Loft Studio | Design & Styling: Kith & Kin

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White Loft Studio

Deviled Eggs, Two Ways

It’s almost Easter and you’ve decorated a bunch of eggs. Now what will you do with all those hard boiled beauties? Try making deviled eggs, but think beyond the typical mayo filling. Maybe you like cilantro, or add tomato paste and a dash of paprika, some black olives or even a little caviar – be creative! I’m sharing two different options with you today – for more recipes, head on over to Audrey’s!



2 hard boiled eggs
1 teaspoon of red Thai curry paste
1-2 teaspoons of fresh ginger
1 tablespoon of plain yogurt
1 teaspoon of finely chopped cilantro (optional)


Peel your hard boiled eggs and cut them in half with a sharp knife.
Carefully scoop out the yolks and add them to a bowl. Add the curry paste, ginger, yogurt and cilantro and combine well until smooth. Make sure that the consistency is the thickness of frosting – add a little more yogurt if needed.
Fill mixture into a piping bag fitted with a very large tip. Carefully fill each egg half.




2 hard boiled eggs
1 teaspoon of finely chopped capers
4-5 cherry tomatoes
1/4 teaspoon of roasted garlic powder
salt and pepper


Peel your hard boiled eggs and cut them in half with a sharp knife.
Carefully scoop out the yolks and add them to a bowl.
In a small food processor or blender, combine egg yolks, chopped capers, cherry tomatoes, garlic powder and blend until smooth. Season with salt and pepper.
Carefully fill each egg half with a spoon.

Notes: The ingredients noted should make enough filling for 2 eggs (4 halves). Feel free to adjust to your liking and increase amounts for more eggs. The Mediterranean filling is a bit more liquid because of the cherry tomatoes, so it wouldn’t pipe very well.

Giulia Doyle

Contributing Editor: Food + Recipes