Carrot Cupcake Pull-Apart

Instructions

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1. - Bake cupcakes. Prepare batter following recipe directions. Bake 21 cupcakes; 15 in orange baking cups and 6 in green baking cups. Cool.
2. - Make Candy Melts candy leaves. Tape parchment paper on cake board. Melt candy following package direction. Use ruler to measure 8 ½ to 9 in. lengths. Place melted candy in disposable decorating bag and cut ½ in. off end. Pipe carrot leaves using heavy pressure at the bottom and tapering to tops. Use spatula to swipe candy from bottom up forming a tapered candy leaf. Make some straight, some curved to the left and some to the right. You will need 8 to 9 leaves, make extras to allow for breakage. Set aside.
3. - Arrange cupcakes. Position cupcakes on cake board beginning with orange cupcakes on the bottom into a carrot shape in rows of 1, 2, 3, 3, 3, and 3. Add green cupcakes in three rows of two each. Fill in empty spaces between cupcakes with marshmallows.
4. -

   Tint icing and prepare decorating bag. Use Color Right base colors and QuickCount color formula to make icing in the following shade:

   • Orange: 3 cups white icing and 35 O + 4 R

   Tint 3 cups icing orange follow color combination above. Reserve 1 cup white icing. Place in disposable decorating bag and cut ½ in. off end of bag.

5. -

   Decorate cupcakes. Use orange icing in decorating bag to pipe icing on orange cupcakes. Use spatula, smooth icing in vertical lines. Fill a second disposable decorating bag with white icing; cut ½ in. off end. Pipe icing to cover top green baking cup cupcakes. Smooth with spatula.

   Carefully remove candy leaves and position over white iced cupcakes.