Tuesday, April 9, 2013

Chocolate "Carrot" Cupcakes

By Christy

This year for Easter I was inspired by Wilton's Chocolate "Carrot" Cupcakes. If you click on the hyperlink, Wilton gives you awesome step by step instructions for assembling these cupcakes. Sarah, Mom and I have all taken Wilton Cake decorating classes. Michael's and JoAnn Fabrics both host Wilton classes and I think they are great. I highly recommend them if you have some spare time and have a love for baking. 


If you can't tell it is supposed to look like a carrot sticking out of dirt and I thought they were absolutely adorable. These were one of the choices for Nashville BCB's Easter Cupcake order and they got rave reviews. I realize Easter has now come and gone but if you have a spring themed party or garden party these would be a great idea! 

I did follow the decorating steps listed on the Wilton Website but I used my own recipes.

Ingredients:
Devils Food Cake Mix made per the box instructions
1 batch of buttercream icing
1 batch chocolate buttercream (recipe listed below)
1 cup Chocolate Cookie Crumbs
Orange and Green Gel Food coloring

Chocolate Buttercream Icing:
1 cup softened butter
3-4 cups powdered sugar
1/2 cup cocoa
1/2 tsp of salt (if you used unsalted butter)
2 teaspoons vanilla extract
4 tables spoons whole milk or heavy cream

Whip the softened butter in the mixer for 2 minutes until the butter is smooth and glossy. With the mixer on the lowest setting, slowly add the powdered sugar. Sift the cocoa and slowly add the cocoa to the icing. Mix until well blended. Increase the mixer speed to medium and add the vanilla, salt and milk/cream. Continue to beat the icing for 2-3 minutes until smooth and fluffy.

** if you think your icing came out to dense, add 1 tablespoon of milk/cream. If you want the icing to be stiffer add powdered sugar until it reaches the consistency you desire

To assemble Chocolate "Carrot" Cupcakes:

Use your favorite Chocolate Cake recipe or use a Devil's Food Cake mix made per the box instructions for cupcakes. Let cupcakes cool completely and then frost with a thin layer of chocolate buttercream icing. While the icing is still fresh and hasn't crusted over yet (within 5 minutes of frosting them) sprinkle cookie crumbs all over the cupcake. Once the icing has set, take a parring knife and cut a cone out of the center of the cupcake. To ensure a clear cut, wipe the blade for a clean knife after each cupcake is cut. Take 3/4's the buttercream icing and mix in orange food coloring until the icing gets to the color of your choice. Use Wilton's website for additional instructions if necessary but use an icing bag and tip to fill the cone hole in the cupcakes. Keep the pressure hard until the icing raises over the top of the cupcake. Take the remaining 1/4 of the buttercream icing and mix it with green food coloring until you reach your desired color. Using the proper tip, make "leaves" on top of each of the "carrots".

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