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Garden Carrot cupcakes
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Carrot Garden Cupcakes

Servings 24
Author Lauren

Ingredients

Garden Carrot Cupcake Ingredients

  • 24 chocolate cupcakes
  • vanilla buttercream
  • 36 Oreo cookies
  • orange food coloring
  • green licorice laces

Chocolate cupcakes Ingredients

Vanilla Buttercream Ingredients

Instructions

Garden Carrot Cupcake Directions

    Chocolate Cupcakes Directions

    • Preheat the oven to 350˚ F.
    • Put paper cupcake liners in your cupcake pans or you can use silicone, which ever ones you prefer.
    • In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
    • In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt.
    • Then add the butter and sugars.
    • Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
    • With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
    • Mix each addition just until incorporated, being careful not to over mix.
    • Divide the batter between the prepared liners, filling each about two-thirds of the way full.
    • Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
    • Let cool in the pans briefly, then transfer to a wire rack to cool completely.

    Vanilla Buttercream Frosting Directions

    • Bring the butter to room temperature. Do NOT put it in the microwave to soften, put it on the kitchen counter and soften.
    • Add the butter and the shortening to the bowl of the stand mixer bowl. Using the paddle handle on the mixer to combine the two on medium speed.
    • Once butter and shortening are combined slowly add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture then add in the Vanilla Extract and let the mixer whip the frosting for 10 minutes to bring it to fluffy frosting.
    • If the frosting is thick add a little water a little bit at a time until you get to the consistency you are wanting.

    How to Assemble Carrot Garden Cupcakes

    • In a medium mixing bowl add 2 cups of buttercream with some orange food coloring and stir until well combined. Transfer the buttercream to your piping bag that is fitted with a straight piping tip.
    • In another bowl add the rest of the buttercream frosting and leave white.
    • Place your Oreos into the bowl of your food processor. Grind them until they make a nice soil consistency. Pour the Oreos into a large bowl.
    • Pipe an even layer of buttercream onto the top of each cupcake.
    • Dip the cupcakes into the ground Oreos making sure you keep a nice domed shape to each cupcake.
    • Hold the piping bag filled with orange buttercream frosting straight above a cupcake and slowly press the buttercream into a small top of the carrot shape repeat this so you end up with three carrot tops on each cupcake.
    • Cut your licorice into small pieces ranging from about half an inch to an inch long. Stick three licorice pieces into each carrot center.