How To Make Garden Carrot Cupcakes

These cupcakes are really fasts and fun to make and perfect for Easter.

  1. Bake your cupcakes using a box mix or the Rosanna Pansino recipe below. 
  2. Ground up about 1-2 cups of oreos until they look like dirt
  3. Mix some yellow food coloring into your vanilla frosting, then  add red food coloring until you have orange
  4. Add a thin layer of chocolate icing to the top of your cupcake
  5. Dunk the cupcake into your oreo crumbs
  6. Put your orange frosting into a ziplock bag or piping bag and make a circle on top of the cupcake, fill it in and swirl around and up.  This will make it look like a carrot sticking out of the ground.
  7. Using your edible grass, break off 3 chunks about 1-2 inches long and stick them into your orange frosting.
  8. You’re done!

 

ROSANNA PANSINO CUPCAKE RECIPE:

  • 1 1/3 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups sugar
  • 2/3 brown sugar
  • 4 eggs
  • 1/3 cup water
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • ¼ cup vegetable oil
  1. Preheat oven to 325°F.
  2. In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Whisk in both sugars.
  3. In a medium bowl whisk eggs, water and vanilla. Add sour cream and oil and mix well.
  4. Add the wet ingredients to the dry and mix until no dry ingredients remain.
  5. Scoop batter into cupcake pan and bake for 18 to 20 minutes.

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