Chocolate Carrot Cupcakes
Prep Time: 1 Hour
Total Time: 1 Hour
20 Minutes
Servings: 16
It’s almost Easter so why not impress your family and guests with this cute Chocolate Carrot Cupcake recipe. They are super quick and easy to make!
All You Need Is ...
- 1 box of Betty Crocker™ Devil's Food Chocolate Cake Mix (212g)
- 4 large Happy Eggs
- 120g melted butter
- 230ml milk
- 120 carrot, grated
- 2 tbsp of cinnamon
- 2 tubs Betty Crocker™ Vanilla Buttercream Style Icing
- A few tsp of orange food colouring (until desired colour is reached)
- Carrot leaves to decorate
- 4 Muffin tins (for 24 cupcakes)
- Muffin liners
- Piping bag
Betty's Easy Steps
-
Preheat the oven to 160 C fan assisted. Line two muffin tins (12) with cupcake cases. Beat the Happy Eggs, milk, melted butter and the cake mix together and whisk by hand or electric mixer for 2-3 minutes until smooth and creamy. Stir in the grated carrot and cinnamon. Pour into 12 cupcake cases and bake for 18-22 minutes.
Cool for 10 minutes in tins and remove. -
Take 4 muffins and once they are cooled completely, crumble them. Transfer the Betty Crocker's Icing into a bowl, add orange food colouring and whisk until the colour is deep and evenly distributed.
Take a muffin and spread some orange icing on top of it. Cover with the muffin crumbs to create an illusion of a soil. Repeat for all the cupcakes. - Transfer the remaining orange icing into a piping bag. Cut out a bigger hole in the piping bag or use a round nozzle. Pipe a carrot on top of the muffin as seen in the video. Decorate with the carrot leaves. Enjoy!
Betty's Tips
- Put the piping bag with icing into the freezer for 10 minutes so it becomes more solid before piping on to the cupcakes.
