CARROT PATCH CUPCAKES

These muffins have become a staple in my house. My family and I enjoy these very much. I make gluten free and gluten versions of these with no problems in either. They are light and delicate with the cinnamon adding a nice touch reminding you of Thanksgiving and Holiday time. I've been making these for months (when they were still unpublished) and the outcome is always consistent.

The sugar/flour ratio is right on, never too sweet. I recently made a batch omitting the butter, adding 1 cup of sugarless "Chunky Pumpkin Apple Butter from sueb" on the AR site. The pumpkin and cinnamon really sparkle and the result is a bit more dense but still very good. They taste like light pumpkin bread with walnuts. Thank you Bobby Susan for the versatile recipe.

CARROT PATCH CUPCAKES

INGREDIENTS

1 pkg Pillsbury Moist Supreme Chocolate Premium Cake Mix

½ c. (1 stick) butter, room temperature

1 c. sour cream*

¼ c. milk

3 eggs

20 chocolate cream-filled sandwich cookies

For the Frosting:

1 pkg. (1½ c.) Pillsbury Creamy Supreme Chocolate Frosting

For the Carrots:

24 strawberries, washed and dried

2 tsp. coconut oil

1 lb. bag orange candy melts

Fresh mint for sprouts (optional garnish)

DIRECTIONS

• Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
• Scoop into the liners (3/4 of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
• In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
• While the strawberries are setting, remove a quarter size hole in the center of the cupcakes, about ¾-inch deep (you can also use a cupcake corer if you have one). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb "dirt" on top. Burry a strawberry "carrot" in the center of each cupcake. Garnish with little sprigs of mint for sprouts if desired.

READ MORE >>>>> CARROT PATCH CUPCAKES @ lifemadesimplebakes.com

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