Garden Carrot Cupcakes
Apr 17, 2014 14:35:38 GMT -5
Post by PrisonerOfHope on Apr 17, 2014 14:35:38 GMT -5
Garden Carrot Cupcakes
Yield: 12 cupcakes
Ingredients
Orange Cupcakes:
1 pkg. Pillsbury© Funfetti Orange All Star™ Cupcake Mix
1 egg
2/3 C. buttermilk
1/4 C. oil
Chocolate Frosting:
1/2 C. butter, softened
1/4 C. unsweetened cocoa powder
1 Tbsp. milk
1 tsp. vanilla extract
1-2 C. powdered sugar
Orange Frosting:
1/2 C. butter, softened
1 tsp. vanilla extract
1-2 C. powdered sugar
orange dye, as much as desired
1/3 C. chocolate cookies crushed
sour green "straws" for stem of the carrots
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2 Sift cake mix into a large bowl.
3. Add egg, buttermilk, oil and stir until smooth.
4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
5. Chocolate Frosting: Beat butter, cocoa powder, milk, vanilla and 3/4 C. powdered sugar. Continue to add powdered sugar until you reach your desired consistency.
6: Orange Frosting: Beat butter, vanilla and 1 C. powdered sugar. Continue to add more powdered sugar until you reach your desired consistency. Add in orange dye to get the color you like.
7. Place crushed chocolate cookies in a small bowl and cut up sour straws into little pieces (about 1 inch in length).
8. To assemble, pipe a circle of chocolate frosting around the rim of each cupcake, then press the cupcake (frosting side down) into your bowl of crushed chocolate cookies. Lift out. Pipe on your "carrot" using your orange frosting, then place a few green sour straws in "carrot" to finish it off.
Yield: 12 cupcakes
Ingredients
Orange Cupcakes:
1 pkg. Pillsbury© Funfetti Orange All Star™ Cupcake Mix
1 egg
2/3 C. buttermilk
1/4 C. oil
Chocolate Frosting:
1/2 C. butter, softened
1/4 C. unsweetened cocoa powder
1 Tbsp. milk
1 tsp. vanilla extract
1-2 C. powdered sugar
Orange Frosting:
1/2 C. butter, softened
1 tsp. vanilla extract
1-2 C. powdered sugar
orange dye, as much as desired
1/3 C. chocolate cookies crushed
sour green "straws" for stem of the carrots
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2 Sift cake mix into a large bowl.
3. Add egg, buttermilk, oil and stir until smooth.
4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
5. Chocolate Frosting: Beat butter, cocoa powder, milk, vanilla and 3/4 C. powdered sugar. Continue to add powdered sugar until you reach your desired consistency.
6: Orange Frosting: Beat butter, vanilla and 1 C. powdered sugar. Continue to add more powdered sugar until you reach your desired consistency. Add in orange dye to get the color you like.
7. Place crushed chocolate cookies in a small bowl and cut up sour straws into little pieces (about 1 inch in length).
8. To assemble, pipe a circle of chocolate frosting around the rim of each cupcake, then press the cupcake (frosting side down) into your bowl of crushed chocolate cookies. Lift out. Pipe on your "carrot" using your orange frosting, then place a few green sour straws in "carrot" to finish it off.
