Mini Carrots & Dirt Cupcakes

Spring is just about here, along with Easter, and what better way to celebrate both than with adorable mini Carrots & Dirt Cupcakes.

Along with all the rain showers that spring brings with it, comes the beginning of planting and gardening season.  So what better to greet it with than a cupcake garden full of carrots?  I think they are just adorable enough to help shake off the winter blues and get us ready for spring!

Delicious, moist chocolate cupcakes, topped with homemade chocolate buttercream, decorated with adorable little “carrots”.  Too perfect!

Mini Carrots & Dirt Cupcakes

Yields 60 Mini Cupcakes

Ingredients:

2 cups all-purpose flour
1 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
1 Cup Milk

Chocolate-Mint Buttercream Frosting:

1 cup  softened butter
3 cups powdered sugar
½ cup of unsweetened cocoa
1 tsp Vanilla Extract

Orange Jube Jubes
Green Decorating Icing

Directions for Cupcakes:

Chocolate-Mint Buttercream Frosting:

Cream butter and salt until fluffy.
Mix in 1 cup of the powdered sugar then stir in vanilla extract.
Mix in remaining powdered sugar and mix until thoroughly combined.
Pipe onto cool cupcakes, using desired tip.

Press a jube jube into the frosting and pipe green frosting onto the top to make carrot tops.

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Mini Carrots & Dirt Cupcakes

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Ingredients

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• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 eggs
• 1 Cup Milk

Chocolate Buttercream Frosting

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• 1 cup softened butter
• 3 cups powdered sugar
• ½ cup of unsweetened cocoa
• 1 tsp Vanilla Extract
• Orange Jube Jubes
• Green Decorating Icing

Instructions

Directions for Cupcakes

1. Preheat oven to 350º F.
2. Line mini cupcake pan with paper baking cups.
3. Use a mixer at low speed to mix together dry ingredients.
4. Add oil, eggs, and milkvthen increase speed and beat for 2 minutes.
5. Spoon batter into prepared muffin cups, filling three-fourths full.
6. Bake for 10 minutes or until tops are firm and toothpick comes out clean.
7. Remove to wire racks and cool completely.

Chocolate-Mint Buttercream Frosting

1. Cream butter and salt until fluffy.
2. Mix in 1 cup of the powdered sugar then stir in vanilla extract.
3. Mix in remaining powdered sugar and mix until thoroughly combined.
4. Pipe onto cool cupcakes, using desired tip.
5. Press a jube jube into the frosting and pipe green frosting onto the top to make carrot tops.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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