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Carrot Patch Cupcakes
box (15.25 oz) Betty Crocker™ SuperMoist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
container (1 lb) chocolate ready-to-spread frosting
cup finely crushed Oreo™ chocolate creme sandwich cookies (8 cookies)
cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
teaspoon orange paste food color
green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
With small knife, cut cone shape out of center of each cupcake; discard center. Frost cupcakes with chocolate frosting, leaving cutout centers unfrosted. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops in crumbs to look like dirt.
In small bowl, mix cream cheese frosting and food color until well blended. Spoon into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above frosting; squeeze bag to pipe frosting into cutout center of each cupcake. Insert 3 sour straw pieces into orange frosting to look like carrot tops.
No nutrition information available for this recipe.
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