Coming Up Carrots Cupcakes
Mar 27, 2014 22:25:57 GMT -5
Post by PrisonerOfHope on Mar 27, 2014 22:25:57 GMT -5
Coming Up Carrots Cupcakes
Ingredients
Chocolate Cake:
1 box Devil's Food of Chocolate cake mix
3 eggs
1/2 C. oil
1 C. buttermilk or milk
2 tsp, vanilla extract
Chocolate Frosting (dirt):
3/4 C. butter, softened
1/2 C. unsweetened cocoa powder
2 Tbsp. milk
2 tsp. vanilla
3-4 C. powdered sugar
Oreos, crushed (about 15)
Mascarpone Filling (carrot):
16 oz. mascarpone cheese (2 8 oz. containers)
1 C. powdered sugar
orange food dye
Sour Punch Straws for stems
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, buttermilk and vanilla extract until smooth.
4. Add cake mix and stir well.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Chocolate frosting: Beat butter until smooth Add cocoa, milk and vanilla extract. Beat again. Slowly add powdered sugar until you reach your desired consistency.
7. Mascarpone filling: Combine mascarpone and powdered sugar until smooth. Add as much orange food dye as needed. (You can use a cream cheese or a plain buttercream if you don't want to use mascarpone, but believe me...it's AMAZING.)
8. To assemble, cut a hole out of the tops of your cooled cupcakes, spread chocolate frosting around the hole and roll in crushed Oreos. Use a round tip to fill the hole with orange mascarpone and pipe it up above the level of your "dirt" to make it look like a carrot. Take a Sour Punch Straw, cut off a small piece (about 3/4 of an inch) and slice the majority of it into three pieces the long way (see photo). Push it into the top of the "carrot" to make your stem.
Notes
If you don't have a piping bag and tip to make the carrot, use a zip lock bag and snip the corner off and use it like a piping bag!
Copyright © YourCupofCake
Ingredients
Chocolate Cake:
1 box Devil's Food of Chocolate cake mix
3 eggs
1/2 C. oil
1 C. buttermilk or milk
2 tsp, vanilla extract
Chocolate Frosting (dirt):
3/4 C. butter, softened
1/2 C. unsweetened cocoa powder
2 Tbsp. milk
2 tsp. vanilla
3-4 C. powdered sugar
Oreos, crushed (about 15)
Mascarpone Filling (carrot):
16 oz. mascarpone cheese (2 8 oz. containers)
1 C. powdered sugar
orange food dye
Sour Punch Straws for stems
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, buttermilk and vanilla extract until smooth.
4. Add cake mix and stir well.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Chocolate frosting: Beat butter until smooth Add cocoa, milk and vanilla extract. Beat again. Slowly add powdered sugar until you reach your desired consistency.
7. Mascarpone filling: Combine mascarpone and powdered sugar until smooth. Add as much orange food dye as needed. (You can use a cream cheese or a plain buttercream if you don't want to use mascarpone, but believe me...it's AMAZING.)
8. To assemble, cut a hole out of the tops of your cooled cupcakes, spread chocolate frosting around the hole and roll in crushed Oreos. Use a round tip to fill the hole with orange mascarpone and pipe it up above the level of your "dirt" to make it look like a carrot. Take a Sour Punch Straw, cut off a small piece (about 3/4 of an inch) and slice the majority of it into three pieces the long way (see photo). Push it into the top of the "carrot" to make your stem.
Notes
If you don't have a piping bag and tip to make the carrot, use a zip lock bag and snip the corner off and use it like a piping bag!
Copyright © YourCupofCake
