Some only dream of cake. Why not bake it happen with these super cute and simple to make Carrot Patch Cupcakes.
175g Self Raising Flour
50g Cocoa Powder
200g Caster Sugar
100g Unsalted Butter (softened)
1 Egg
100ml Milk
½ tsp. Vanilla Extract
Frosting:
220ml Double Cream
200g Dark Chocolate (roughly chopped)
75g Cookies n’ Cream Biscuits (cream removed)
Decorations:
130g Ready Roll Icing
Orange Food Colouring
2 tbsp. Icing Sugar
Parsley or Mint for the Carrot Tops
12 Cupcake Cases
12 Mini Plant Pots (Don’t worry if you don’t have these – try using brown cupcake cases)
Preheat the oven to 190C/170C Fan/Gas 5.
Place all of the ingredients for the chocolate cupcakes into a stand mixer and mix until smooth.
Line a cupcake tin with 12 cases then divide the cake batter evenly between them.
Bake for 12-15 minutes until a cocktail stick when inserted comes out clean.
While the cakes cool heat the milk to a simmer and pour over the dark chocolate then stir until you have a smooth ganache.
Place the chocolate ganache into the fridge for about 30 minutes until chilled.
Use an electric hand mixer or stand mixer to beat the ganache until thick and fluffy.
Stir the ganache frosting to remove some of the air bubbles and then spoon the frosting on top of the cooled cupcakes and smooth.
Crush the cookies ‘n’ cream biscuits, then dip the cupcakes in the crumbs to resemble soil.
Dust your work surface with the icing sugar then add a few drops of the food colouring onto the ready to roll icing and knead until orange.
Shape the orange icing into 12 carrot tops and place one on each cake.
Top with the fresh herb to finish the carrot and serve.
