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Carrot Patch Cupcakes

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Sweet cupcakes straight from the patch!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings: 12 - 14 cupcakes
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 9 x 13 -inch pan.
  2. Prepare contents of small pouch according to package directions; set aside.
  3. Combine cake mix, with water, oil and eggs according to package directions and stir with wooden spoon until well combined.
  4. Pour batter into prepared pan. Spoon reserved chocolate mixture randomly over cake and swirl into batter using a knife or spatula.
  5. Bake 27 minutes or until toothpick inserted into center comes out clean. Cool completed on wire rack. Crumble cake.
  6. Blend frosting with orange food color in small bowl. Spread on strawberries; chill 15 minutes.
  7. Arrange cake crumbs in small glass jars, mason jars or ramekins and top with “planted” strawberries.

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Tips

Rolled fondant -vs- gum paste

Rolled fondant -vs- gum paste

Most of my customers do not like the taste of rolled fondant, so I tell them I will use buttercream icing and get it as smooth as I possibly can with the use of hot boiling water. Dip the metal spatula into the pot of boiling water and smooth down the icing. I use gum paste for some of the decorations. They seem to like the taste of gum paste better than rolled fondant. Which it is better to remove the decoration of gum paste than to romove the rolled fondant from a cake if not wanted.


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