carrot patch cupcakes
perfect dessert to impress your guests
prep time
45 Min
cook time
1 Hr 50 Min
method
Bake
yield
24 serving(s)
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 cup finely crushed creme-filled chocolate sandwich cookies (8 cookies)
- 1 cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
- 1 teaspoon orange paste food color
- 12 - green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces
How To Make carrot patch cupcakes
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Step 1Heat 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.
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Step 2With 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.
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Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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