These delicious carrot cupcakes with vanilla buttercream frosting are the perfect spring treat! A classic cupcake with a cute twist of an icing carrot. This can easily be done with either a piping bag or a ziplock bag! Set aside a majority of the frosting for the top of the cupcakes and then fill two small bowls of icing. One bowl can be used for the stem of the carrot and dyed green to your preferred colour of green with food colouring either in liquid or gel form. Although, I prefer gel form and if you haven't used the gel form before to get your desired colour just dip a toothpick in the food colouring and swirl it around in the icing, and be sure to use a clean toothpick each time to reach your desired colour! Then for the carrot's icing be sure to use a yellow-orange food colouring and do the same method of mixing it too! Then fill a ziplock/piping bag with orange frosting and one bag with green frosting. Then make a small cut with a pair of clean scissors at the corner of each bag, which will now act as your piping bag tip! Then slowly make a small zig zag pattern in a pyramid shape with the orange piping bag in the middle of each cupcake, which will form the base of the carrot. Then using the green piping bag make a small circular motion above the carrot's base that will now form the stem! Hurray! You now have a beautiful and delicious carrot cupcake with a cute carrot on top! Now go and try these out at home, they are sure to be a fan favourite!
Here is the cookbook you can find the recipe in "The Cupcake Diaries" by Katherine Kallinis and Sophie Kallinis LaMontagne. You can find it at Chapters, Black Bond Books, Amazon.ca, or Barnes and Noble.
