Carrot Patch Cupcakes

Melanie Campbell

By
@RossCampbell

perfect dessert to impress your guests


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Rating:

Comments:

Serves:

24

Prep:

45 Min

Cook:

1 Hr 50 Min

Method:

Bake

Ingredients

1 box
betty crocker® supermoist® devil's food cake mix
water, vegetable oil and eggs called for on cake mix box
1
container chocolate ready-to-spread frosting
1 c
finely crushed creme-filled chocolate sandwich cookies (8 cookies)
1 c
cream cheese whipped ready-to-spread frosting (from 12-oz container)
1 tsp
orange paste food color
12
green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces

Directions Step-By-Step

1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
2
With small knife, cut cone shape out of center of each cupcake; discard center. Frost cupcakes with chocolate frosting, leaving cutout centers unfrosted. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops in crumbs to look like dirt.
3
In small bowl, mix cream cheese frosting and food color until well blended. Spoon into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above frosting; squeeze bag to pipe frosting into cutout center of each cupcake. Insert 3 sour straw pieces into orange frosting to look like carrot tops.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: English