Best Carrot Patch Cupcakes Recipes

CARROT PATCH CUPCAKES RECIPE - EASY AND CUTE!

Steps:

• Chocolate Cupcakes Instructions Preheat oven to 350 degrees. Line cupcake tins with paper baking cups. Combine flour, baking powder, baking soda, cocoa and salt in a bowl. Sift and set aside. In large bowl, add butter, sugar, vanilla eggs and milk. Beat at low speed until creamy. Add flour mixture to wet mixture, a 1/2 cup at a time until combined. Fill cupcake liners 2/3 full. Bake on center rack of oven 18-20 minutes, until a toothpick inserted in center of cupcakes comes out clean. Cool completely on wire rack. Chocolate Icing Instructions Combine butter, powdered sugar, milk and vanilla extract in mixing bowl, beating at medium speed until creamy. You can add a little more milk or powdered sugar if icing is too thin or thick. Spread on cooled cupcakes and sprinkle with crumbled chocolate graham crackers. Carrot Icing Instructions Using an apple corer or small spoon, scoop out a small amount of cupcake from center of each. Should be no more than 1/2 inch deep. Mix together on medium speed, the sugar, butter, vanilla and milk until creamy. If too thin, add more powdered sugar a little at a time until desired consistency to go through the decorating tip and be firm enough to hold its carrot shape. Add drops of orange food dye until it reaches desired color. I didn't have orange dye so I used 10 drops of red and 13 drops of yellow. Spoon icing into pastry bag fitted with a 1A tip. Twist top of bag, squeezing icing down to tip. Insert Holding bag upright, insert tip into hole of cupcake and squeeze lightly while lifting up. Only deposit icing about 3/4 to 1 inch above surface of cupcake. Insert small sprigs of green carrot tops into each carrot or you can use mint leaves.

CARROT PATCH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• With small knife, cut cone shape out of center of each cupcake; discard center. Frost cupcakes with chocolate frosting, leaving cutout centers unfrosted. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops in crumbs to look like dirt.
• In small bowl, mix cream cheese frosting and food color until well blended. Spoon into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above frosting; squeeze bag to pipe frosting into cutout center of each cupcake. Insert 3 sour straw pieces into orange frosting to look like carrot tops.

CARROT CUPCAKES

Steps:

• Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.