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Tag Archives: chocolate covered strawberries

Carrot Patch Cupcakes

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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 ūüôā

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Here is how we made these cute little treats: (printable recipe here)

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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.

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  • 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.

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  • 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.

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  • ENJOY!!!! ¬†

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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):

Chocolate Easter Eggs with Peanut Butter FillingEasy Easter cut out cookiesEaster Cheesecake CupsJelly Bean Cookies!!!!

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Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st. ¬†How can the first month of this year be gone already? ¬†I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert! ¬†I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll. ¬†I absolutely loved the results! ¬†Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…! ¬†If you’ve never made a cake roll, I will try to explain it as we go. ¬†I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water. ¬†The Pillsbury mix called for 1 cup of water and 1/3 cup of oil. ¬†I used 3/4 c. water and 1/4 c. oil instead. ¬†I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface. ¬†You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges. ¬†Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes. ¬†Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache. ¬†This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind. ¬†Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled. ¬†This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top! ¬†I think I actually liked it better this way! ¬†You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert. ¬†There’s just something about the pink cake and all that gooey chocolate that makes me smile! ¬†I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day! ¬†Enjoy!!! ¬† ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

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