These Carrot Cupcakes are an easy dessert idea for Easter! Making and decorating them could be a fun and exciting activity with your kids. Since it’s a carrot made out of cupcakes I thought carrot cake cupcakes with cream cheese frosting would work the best. Grab a bunch of fresh carrots with leaves and a piece of string and your Easter Carrot will be done in no time : )!
Materials & Tools:
- 13 mini cupcakes – ¼ of the batter indicated in my carrot cake recipe here gives you about 24 cupcakes
- Frosting, at room temperature – you can make ½ of the frosting as indicated in the previous recipe but don’t add the pecans if you want a smoother texture
- Orange paste food colouring
- 1 piping bag fitted with a star tip, I used Wilton tip #16
- Fresh carrots with green leaves
- A piece of string
Directions:
Bake your cupcakes and let them cool off.
Make the cream cheese frosting and mix a few drops of orange food colour in.
Place the frosting in the piping bag fitted with the star tip. Place it perpendicular to the surface of the cupcake and start piping the stars evenly and close together. Fill in the entire area of each cupcake.
Take your bunch(es) of carrots and remove the tops/leaves with a pair of scissors.
Tie them at the base with the piece of string to hold them in place.
Arrange yours cupcakes and leaves to resemble a carrot as seen in the picture.
