Carrot Patch Cupcakes
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Carrot Patch Cupcakes
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Carrot Patch Cupcakes really look like fresh carrots bursting out of the ground! These are the perfect spring dessert or a fun recipe for Easter.
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Ingredients
Ingredients:
- 1 1/2 cups of flour
- 1/2 cup of cocoa
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1/2 cup of vegetable oil
- 1 Tablespoon of vanilla
- 1 cup of half n half
To Decorate:
- 1 Chocolate frosting- decorating bag - frosting tip.
- 1 package of White Chocolate Almond Bark
- 12 large strawberries
- Neon orange gel food coloring
- chocolate graham cracker crumbs
- milk
- chocolate graham cracker crumbs
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Instructions
Directions:
- Line a 12 count muffin tin or pan with cupcake liners.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
- In another bowl, whisk the eggs until they're a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
- Pour half of the wet ingredients into the dry ingredients, and stir just until mixed.
- Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
- Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
- Bake at 350 for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven to a wire rack, and cool completely.
- While cupcakes are cooling, wash 12 large strawberries, and lay them on paper towels to dry.
- Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
- Stir in the orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin.
- Dip the strawberries in the orange colored white chocolate, and spoon over any areas needed.
- Set on Parchment paper, and place in the refrigerator to harden.
- When cupcakes are cool, frost with chocolate frosting, and then spoon chocolate crumbs over cupcakes.
- Place a strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
- Place cupcakes in a cupcake container, and refrigerate until time to serve.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
34mg
(11%)
Sodium
121mg
(5%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
112IU
(2%)
Vitamin C
7mg
(8%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 121mg | 5% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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