With Easter right around the corner I decided to make some fun themed cupcakes to get in the spirit of the holiday. Today I am sharing with you these Sprouting Carrot Cupcakes and later this week I will be sharing with you Bunny Ear Coconut Cupcakes.
I began by baking a batch of chocolate cupcakes. While they cooled, I made the frosting. I made a basic buttercream frosting and then removed a third of it. In this third I stirred in melted unsweetened chocolate until it was fully incorporated. I tinted the remaining frosting orange and then transferred it to a piping bag fitted with a large round tip.
After the cupcakes were cool I used a paring knife to cut a small cone-shaped piece out of the center of each one. I crumbled these small pieces of cake into a small bowl and set it aside.
Next, I spread the chocolate frosting over the cupcakes leaving the holes open. I then patted the crumbled pieces of chocolate cake onto the frosting to resemble dirt.
To make the carrots I piped the orange tinted frosting into the holes and then mounded it a bit above the hole. And finally, I cut small pieces of green sour apple straws and placed them in the piped carrots.
And there you have it… Sprouting Carrot Cupcakes.
While I opted to make my cupcakes and frosting from scratch, you could easily go the time-saving route and use a box chocolate cake mix and store bought chocolate and vanilla frosting. If you opt for store bought frosting I would advise refrigerating the vanilla frosting after tinting it orange for about 10-15 minutes prior to piping the carrots. Store bought frosting tends to be on the softer side so decorating with it can be frustrating since it won’t take shape, refrigerating it helps to stiffen it.
12 chocolate cupcakes
1 cup chocolate frosting
1 1/2 cups vanilla frosting
Orange food coloring
Green sour apple straws
Piping Bag fitted with a round tip