Full disclosure – I didn’t make this or think of it. These Spring cupcakes were the project for Spencer’s final 4H Intro to Baking class. They’re so cute, I couldn’t resist posting them. I don’t have the exact recipe, but I know enough to explain how to recreate them.
They made a basic chocolate cupcake (from a mix or I love this one from Martha Stewart) and frosted the cupcakes with chocolate buttercream and topped with crumbled chocolate graham crackers (crushed chocolate wafer cookies could also be used). The basic idea for the cupcake is a dirt cake/cupcake, but topped with a strawberry dipped in orange candy melts to look like a carrot. (I imagine dyed white chocolate could also be used.)
To make the “carrots,” follow the directions on the candy melts, but basically you melt the candy melts over low heat, dip the strawberries in and then let them cool on wax paper.
Truman has an egg allergy so Easter is one of the trickier holidays. An egg free alternative to the cupcake is just placing the dipped strawberries on some shredded coconut, you could also dye the shredded coconut green if you wanted more of an easter grass feel.
I had a hard time keeping Spencer’s hands off of the cupcake. He was not pleased I wanted to take photos, making the wait time even longer. “Mo-oooom, I just want to pick the carrot. I made it.”
Special thanks to Annette, and 4H baking. If you ever see this, thanks for the idea! And sorry about the photos, Spencer barely let me take photos with my phone, let alone get the camera out or set anything up. And yes, the cupcake is a little smooshed and lopsided. It was made by a 6 year old! Looks pretty good to me!
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