Spring for Dessert with Carrot Garden Cupcakes

Spring for Dessert with Carrot Garden Cupcakes

Transform an ordinary cupcake into something extraordinary with a peek-a-boo filling. These simple Carrot Garden Easter Cupcakes are an easy addition to any spring celebration. You’ll want to serve every variety of these turned up treats for Easter and beyond.

Servings: 1 dozen cupcakes

INGREDIENTS: Favorite chocolate cake mix or recipe Creamy Decorator Icing Chocolate Decorator Icing Leaf Green Icing Color Orange Icing Color Crushed chocolate sandwich cookies

DIRECTIONS: Preheat oven to 350°F. Place Color Wheel baking cups in standard muffin pan. Prepare cake mix following package instructions. Bake in prepared muffin pan 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling grid. To decorate, tint small amount of creamy decorator icing green and tint remaining orange. Use spatula and chocolate icing to ice tops of cupcakes smooth. Sprinkle with cookie crumbs. Chill until set, about 15 minutes. Use knife to cut out center of cupcakes almost to bottom of cupcake. Use tip 2A and orange icing to fill in center of cupcake and pipe about 1/4 inch above cupcake; pat smooth. Use tip 352 and green icing to pipe pullout leaf carrot tops.

Courtesy of Family Features


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