- 10 Minutes
- 20 Minutes
- Makes 24 Cupcakes
These Easter treats are three desserts in one – cake, crumbled cookies and chocolate-covered strawberries. And together, they make adorable and festive cupcakes that remind you of carrots growing in a garden. On top of being delicious, the step of decorating these Carrot Patch Cupcakes is a fantastic opportunity for some quality family time. So, grab the kiddos and have some fun getting these treats ready to celebrate the spring holiday!
- Preheat the oven to 350°F and line 2 cupcake pans with paper cups. Pulse the cookies in a food processor or blender until very fine, then set aside (this can also be done in a resealable bag with a rolling pin).
- Blend the cake mix, oil, milk and eggs with a hand mixer on medium speed until batter forms. Spoon batter into the cupcake tins, filling them up to 3/4 full. Bake for 20 minutes, or until a toothpick or cake tester comes out clean.
- While the cupcakes are in the oven, mix the oil and gel food coloring together in a small bowl. Add the white chocolate and set mixture over a double boiler with 1 inch of simmering water on low heat. Stir gently until chocolate is melted. Dip the strawberries into the chocolate mixture and coat them, letting excess chocolate drip back into the bowl. Set the finished strawberries on parchment paper and allow them to cool in the refrigerator.
- Allow the cupcakes to cool completely before cutting a small 1-inch hole from the center of each one with a paring knife. Frost around each hole, then sprinkle with crushed cookies to create a “dirt” effect. Place a cooled carrot strawberry in the center of each cupcake.