Bunny's Carrot Garden Easter Cupcakes

Create a fun surprise this Easter by piping carrots in delicious chocolate cupcakes. Cake decorating tip 2A gives the carrots their shape and then tip 352 pipes the pull-out stem accents.

AmountEach treat serves 1.

Ingredients & Tools
Instructions

Instructions

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Make the cupcakes: Prepare batter following recipe directions. Bake and cool completely.
Make the chocolate buttercream icing: In a large bowl, cream shortening and butter with an electric mixer. Add vanilla and cocoa powder. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often. When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often. When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.
Make the vanilla buttercream icing: Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
Gradually add small amounts of milk at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
Decorate the cupcakes: Use angled spatula to ice tops of cupcakes smooth with the chocolate buttercream icing.
Sprinkle tops and edges of frosting with crushed chocolate sandiwch cookie crumbs. Chill until set, 15 minutes.
Split bowl of white buttercream icing into two. Color one orange and the other green.
Use a small knife to cut out circle in center of cupcakes.
Use tip 2A and orange icing to fill in center of cupcake. Pull tip up slowly to pipe carrot to just over the chocolate icing. Use tip 352 and green icing to pipe pull-out stems on carrot tops. Enjoy!