Wow! the Easter celebration with these adorable carrot piped-filled cupcakes.
Ingredients:
24 cupcakes (undecorated)
Buttercream icing
Chocolate Buttercream Icing
Orange Icing Color
Leaf Green Icing Color
Oreo cookies
Instructions:
Make cupcakes. Prepare batter following recipe directions. Bake and cool completely.
Decorate tops of cupcakes. Prepare buttercream and chocolate buttercream icing recipes, separately, following recipe directions. Tint portions of white buttercream icing orange and green. Use spatula and chocolate icing to ice tops of cupcakes smooth. Sprinkle with Oreo crumbs. Chill until set, 15 minutes.
Make carrots. Use knife to cut out circle in center of cupcakes. Use Wilton tip 2A and orange icing to fill in center of cupcake and pipe carrot over chocolate icing. Use Wilton tip 352 and green icing to pipe pull-out stems on carrot top.
Julee Morrison is an author and longtime writer who has spent more than 35 years sharing family stories, recipes, and practical ideas. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Find Julee's cookbooks on Amazon.
Her work has appeared in The Los Angeles Times, Disney's FamilyFun, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and other publications.
Outside of writing, Julee enjoys baking, reading, creating, collecting crystals, and spending time with her family. Explore more of her recipes, stories, and everyday adventures at Mommy's Memorandum, or learn more about Julee.
