Carrot Patch Cup Cakes
Who doesn't love a cup cake, especially when it's as cute as these carrot patch cup cakes?
Just in time for Easter, they're simple to make and you won't believe what the little carrot is!
Use my One Bowl Chocolate cake recipe to make your cupcakes (or use a $1.20 packet mix - whatever suits you). If you're using my One Bowl Chocolate cake recipe, you'll get 12 cup cakes from the mixture and bake them at 180 degrees Celsius for 12 minutes.
While the cakes are cooking, make the little carrots.
You'll need 12 whole strawberries, some white chocolate melts, red and yellow food colouring.
Wash the strawberries and let them dry.
Melt the chocolate and stir in the red and yellow food colouring to make carrot orange.
Take the strawberries and dip them into the orange chocolate, keeping the leaves green. Put them on a plate in the fridge to set, it won't take long.
When the cakes are done, cut the tops off them. I just cut them level with the top of the cup cake paper. Put the bits in a bowl and crumble up to look like clumps of dirt.
Just in time for Easter, they're simple to make and you won't believe what the little carrot is!
Use my One Bowl Chocolate cake recipe to make your cupcakes (or use a $1.20 packet mix - whatever suits you). If you're using my One Bowl Chocolate cake recipe, you'll get 12 cup cakes from the mixture and bake them at 180 degrees Celsius for 12 minutes.
While the cakes are cooking, make the little carrots.
You'll need 12 whole strawberries, some white chocolate melts, red and yellow food colouring.
Wash the strawberries and let them dry.
Melt the chocolate and stir in the red and yellow food colouring to make carrot orange.
Take the strawberries and dip them into the orange chocolate, keeping the leaves green. Put them on a plate in the fridge to set, it won't take long.
When the cakes are done, cut the tops off them. I just cut them level with the top of the cup cake paper. Put the bits in a bowl and crumble up to look like clumps of dirt.
Make a chocolate icing. My go-to is icing sugar, a splash of vanilla, 2 tablespoons cocoa, 1 teaspoon of butter and a splash of milk. Beat it all up until it's smooth and shiny. If it's too thick and dry, add a little more milk.
Spread a cupcake with the icing, dip it into the cake crumbs and push a carrot into the top. Repeat with the other 11 (or however many you've made). Put them on a cake rack to set.
Super simple, easy and quick, and they look amazing.
Spread a cupcake with the icing, dip it into the cake crumbs and push a carrot into the top. Repeat with the other 11 (or however many you've made). Put them on a cake rack to set.
Super simple, easy and quick, and they look amazing.
One Bowl Chocolate Cake
Ingredients:
1 cup SR flour
3 tbsp cocoal1 cup sugar*
1/2 cup milk
2 eggs, beaten
1 tsp vanilla (optional)
3 tbsp butter, melted
Method:
Pre-heat oven to 180 degrees Celsius. Line a cake tin with baking paper, or grease and flour well.
Put all the ingredients in a bowl and mix until combined. This can be done by hand with a spoon, or with an electric mixer. Pour batter into cake tin and bake 25 - 30 minutes or until a skewer inserted in the centre comes out clean. Let sit in tin a few minutes then turn out onto a rack to cool completely before icing.
Notes:
*I have cut the sugar to half a cup, and the cake is sweet enough for our tastes. The original recipe, in my recipe book, states 1 cup. If you are making the cake for the first time I suggest you stick to the recipe and then adjust the sugar if you want to.
1 cup SR flour
3 tbsp cocoal1 cup sugar*
1/2 cup milk
2 eggs, beaten
1 tsp vanilla (optional)
3 tbsp butter, melted
Method:
Pre-heat oven to 180 degrees Celsius. Line a cake tin with baking paper, or grease and flour well.
Put all the ingredients in a bowl and mix until combined. This can be done by hand with a spoon, or with an electric mixer. Pour batter into cake tin and bake 25 - 30 minutes or until a skewer inserted in the centre comes out clean. Let sit in tin a few minutes then turn out onto a rack to cool completely before icing.
Notes:
*I have cut the sugar to half a cup, and the cake is sweet enough for our tastes. The original recipe, in my recipe book, states 1 cup. If you are making the cake for the first time I suggest you stick to the recipe and then adjust the sugar if you want to.