Delicious strawberry “carrots” buried in Oreo buttercream frosting- a perfect cupcake for Easter!
I saw these adorable strawberry carrots online the other day, and imagined them buried in the top of cupcakes for Easter. Ah- soooo fun! Plus a strawberry and chocolate combo is always a winner in my book! These are easy, fun and a perfect way to add carrots to your cupcakes- without actually using carrots 🙂
Here is how we made these cute little treats: (printable recipe here)
- One boxed cake mix (plus oil, water and eggs to make according to package)
- One package of Oreo Thins, crushed into crumbs
- 2 sticks (one cup) of salted butter at room temperature
- 2 sticks (one cup) of unsalted butter at room temperature
- 3 cups of powdered sugar
- 2 teaspoons of vanilla
- 1 cup of cocoa powder
- 24 small strawberries
- 1 package of Wilton’s Candy Melts in orange
- Wash and thoroughly dry 24 strawberries.
- Make carrots by melting Candy Melts in microwave in 30 second increments, stirring in between until melted and smooth.
- Lay parchment paper or wax paper on countertop.
- Grasping a strawberry by its stem and leaves, dip it into candy melts, spooning melts as close to stem as possible.
- Set covered strawberry on paper to harden.
- Once all berries are covered, spoon remaining melts into a zip-top bag and seal. Clip a corner and drizzle lines over the top.
- Preheat oven to 350F degrees.
- Prepare cake mix as directed and divide evenly into 24 cupcake liners in tins.
- Bake according to package and cool completely.
- Make frosting by adding butters, powdered sugar and vanilla to a large mixing bowl and beating on high until light and fluffy (3-4 minutes).
- Add cocoa powder to frosting and beat on high until well- combined.
- Use a cookie scoop, or ice cream scoop to place a scoop of frosting on top of each cupcake.
- Press this into a bowl of Oreo crumbs, turning the cupcake to make sure all edges are covered.
- Press a strawberry “carrot” into the center of each cupcake and spoon a few remaining Oreo crumbs over the bottom of the carrot, to cover it further.
My thoughts: These are delicious little cupcakes! I really love this chocolate buttercream recipe- plus they are so cute! Note that chocolate covered strawberries only stay fresh for a couple of days before they start to get a little soggy/sticky. These last a little longer because they still have their stems attached- but don’t make these cupcakes WAY in advance. I hope you get a chance to try these!!! Enjoy! ~r
Other Easter treats you might like (click on a photo to see the recipe):
more beautiful food art! love your creativity Ruthanne! LOVE IT!
Thank you Jodi!!!! 🙂
Beautiful and I so love the inventive idea. Your baking seems to be so innovative. Those strawberries – oops, I mean carrots!! – look surprisingly delicious turned orange!
Thanks so much Ellanor! 🙂
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