The March Equinox has come and gone, which means Easter is on its way. Easter is a Moveable Feast that takes place on the first Sunday after the first Full Moon on or after the March Equinox. I’m using the term March Equinox because its seasonal attribute depends on the hemisphere you are in. In the southern hemisphere it’s the Autumnal Equinox. In the northern hemisphere it’s the Vernal (Spring) Equinox. As Easter is based on northern hemisphere seasons, it is a Spring Festival. Which explains the rabbit and the eggs.
What isn’t really explained is why there are often two Easters – one for Western Christians and one for Eastern Orthodox Christians. The answer is simple (well actually it’s not even slightly simple!). While the above formula is used by both, Western churches use the Gregorian calendar and Eastern churches use the Julian calendar. Plus, there are differences in how the Equinox and the Full Moon are defined. Eastern churches use the Astronomical Equinox and Full Moon, while the Western churches use a set date (March 21) for the Equinox and an Ecclesiastical Moon, which comes from a church calendar.
To make it a bit more confusing, Eastern Easter is always after Passover, because Jesus celebrated Passover before he was executed. Western Easter doesn’t worry about that in what appears to be a search for simplicity. So what does that all mean? Well this year Western Easter will be celebrated on Sunday March 27th and Eastern Orthodox on Sunday May 1st.
The one question that never gets answered for me is – “Does the Easter Bunny visit on both Easters?” 🙂 Just in case the answer is “yes”, here is a recipe for Carrot Cupcakes with Cream Cheese Frosting topped with Candied Carrots.
Easter Bunny Cupcakes
for the carrot cupcakes
1 + 1/3 cup plain flour
1 + 1/2 teaspoons baking soda
1 + 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
3 eggs, room temperature
1 cup sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and grated carrot
for the candied carrots
3/4 cup sugar
3/4 cup water
1 cup peeled and grated carrot
for the cream cheese frosting
1 cup (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 teaspoons vanilla extract
4 cups powdered (icing) sugar, sifted
mini chocolate Easter eggs for decoration
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl and set aside.
In a separate bowl, beat the eggs and sugar together with an electric mixer until light and frothy.
Using a wooden spoon or spatula, stir in the oil, vanilla and carrot.
Fold in the flour mix until just combined.
Using an ice-cream scoop, spoon the batter evenly into the paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
While cupcakes are cooling, make the candied carrots by placing the sugar and water into a saucepan. Bring to the boil over high heat, stirring until the sugar dissolves. Add the carrots and cook for 5 minutes stirring occasionally. Remove carrots from the syrup and place in a heatproof bowl. Cook syrup for a further 10 minutes or until reduced. Pour syrup over carrots and allow to cool. Preheat oven to 110C / 230F. Line a baking tray with baking paper. Drain the carrots and spread in a thin layer on prepared tray. Bake for 45 – 60 minutes or until they start to harden. Remove from oven and allow to cool completely. They will harden more when cooling.
While carrots are cooling make the cream cheese frosting by creaming together the cream cheese, butter and vanilla extract in a medium sized bowl with an electric mixer. Gradually beat in the powdered sugar until frosting reaches a piping consistency. Spoon icing into a piping bag and pipe onto cupcakes.
Sprinkle a small amount of the candied carrot onto each cupcake.
Decorate with mini chocolate easter eggs if desired.