These Carrot Patch Cupcakes are simply the cutest and would make a great addition to any Spring or Easter party, on a buffet table, or just for a special treat. They are easy to make and oh so good!
The candy coated strawberry is the real star in these yummy Carrot Patch cupcakes! It’s such a great surprise to have the sweet strawberry coated in white chocolate. Combined with the moist chocolate cupcake, the flavors meet for a delicious sweetness in your mouth. Everyone will love these cupcakes, so make sure you put this recipe in your go-to file.
Of course, when you have a carrot patch, you have to have bunnies too! Be sure and try these fun and yummy Easter Bunny Cupcakes! They would be perfect together for a Spring or Easter party!
Carrot Patch Cupcakes Recipe & Tutorial
Yield: 12 large cupcakes.
Recipe may be doubled if needed.
Ingredients:
1 1/2 cups of flour
1/2 cup of cocoa
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of sugar
1/2 cup of brown sugar
2 eggs
1/2 cup of Vegetable oil
1 Tablespoon of Vanilla
1 cup of half n half
Frosting Ingredients:
1 package of chocolate frosting in the decorating bag – complete with frosting tip.
1 package of White Chocolate Almond Bark
12 large Strawberries
Neon Orange gel food coloring – about 1 teaspoon – or more to make the carrot color
Milk – a few drops if needed to thin the Orange colored white chocolate – see instructions
Chocolate Graham cracker crumbs – Keebler in the box – found on the baking isle
How to make these cute Carrot Patch Cupcakes:
Line a 12 count muffin tin or pan with cupcake liners. Set aside.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
In another bowl, whisk the eggs until they’re a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
Pour half of the wet ingredients into the dry ingredients, and stir just until mixed. Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
Bake at 350 for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack, and cool completely.
While cupcakes are cooling, wash 12 large Strawberries, and lay them on paper towels to dry.
Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
Stir in the Orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 – 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin. If it doesn’t, add a few more drops of milk, and stir until it’s thin.
Dip the Strawberries in the orange colored white chocolate, and spoon over any areas needed.
Set on Parchment paper, and place in the refrigerator to harden.
When cupcakes are cool, frost with Chocolate frosting, and then spoon chocolate crumbs over cupcakes.
Place an orange colored white chocolate coated Strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
Place cupcakes in a cupcake container, and refrigerate until time to serve.
Serve as an individual dessert, or place on buffet or dessert table.
Enjoy!
NOTES:
*White Chocolate Almond Bark is found on the baking isle near the chocolate chips, or other melting chocolates. It’s an easy melting chocolate to work with and has a better flavor than other brands. It does not contain Almonds, or have anything to do with Almonds – not sure why it’s called Almond Bark.
**The frosting in the bag is Pillsbury brand, and it’s already in a Pastry bag, and has the tip, so all you do is squeeze the frosting onto the cupcakes. It’s so simple, and so good! It comes in Chocolate Fudge, or Vanilla.
Print this fun Carrot Patch Cupcakes Recipe!
Carrot Patch Cupcakes Recipe & Tutorial
These Carrot Patch Cupcakes are simply the cutest and would make a great addition to any Spring or Easter party, on a buffet table, or just for a special treat. They are easy to make and oh so good!
Ingredients
Cupcakes:
- 1 1/2 cups of flour
- 1/2 cup of cocoa
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1/2 cup of Vegetable oil
- 1 Tablespoon of Vanilla
- 1 cup of half n half
Frosting Ingredients:
- 1 package of Chocolate frosting in the decorating bag - complete with frosting tip.
- 1 package of White Chocolate Almond Bark
- 12 large Strawberries
- Neon Orange gel food coloring - about 1 teaspoon - or more to make the carrot color
- Milk - a few drops if needed to thin the Orange colored white chocolate - see instructions
- Chocolate Graham cracker crumbs - Keebler in the box - found on the baking isle
Instructions
Line a 12 count muffin tin or pan with cupcake liners. Set aside.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
In another bowl, whisk the eggs until they're a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
Pour half of the wet ingredients into the dry ingredients, and stir just until mixed. Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
Bake at 350 for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack, and cool completely.
While cupcakes are cooling, wash 12 large Strawberries, and lay them on paper towels to dry.
Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
Stir in the Orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin. If it doesn't, add a few more drops of milk, and stir until it's thin.
Dip the Strawberries in the orange colored white chocolate, and spoon over any areas needed.
Set on Parchment paper, and place in the refrigerator to harden.
When cupcakes are cool, frost with Chocolate frosting, and then spoon chocolate crumbs over cupcakes.
Place an orange colored white chocolate coated Strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
Place cupcakes in a cupcake container, and refrigerate until time to serve.
Serve as an individual dessert, or place on buffet or dessert table.
Enjoy!
Notes
1. White Chocolate Almond Bark is found on the baking isle near the chocolate chips, or other melting chocolates. It's an easy melting chocolate to work with and has a better flavor than other brands. It does not contain Almonds, or have anything to do with Almonds - not sure why it's called Almond Bark.
2. The frosting in the bag is Pillsbury brand, and it's already in a Pastry bag, and has the tip, so all you do is squeeze the frosting onto the cupcakes. It's so simple, and so good! It comes in Chocolate Fudge, or Vanilla.
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