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How to Bake Carrot Topper Cupcakes
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How to Bake Carrot Topper Cupcakes

Difficulty Intermediate
Budget £10 - £30
Time 1 hr +

Practice your piping skills by creating these delicious cupcakes, complete with carrot toppers! Follow the tutorial below to find out how to decorate your cupcakes to the nines this Easter – watch out for the bonus icing bunny!

You will need

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Equipment

Products

How to make

For the cake:

Betty Crocker Vanilla Cake Mix 

Betty Crocker Vanilla Buttercream Icing 

Cupcake Cases 

Culpitt Sugar Carrots 

Wilton 12″ Icing Bags 

Wilton No. 12 Round Decorating Tip 

Chopped Walnuts or Chopped Mixed Nuts

Muffin / Cupcake Tray 

*Optional –  Brown Food Colouring for painting lines on the carrots

 

For the modelled bunny:

Flesh Fondant Icing 

Black Fondant Icing 

Red Fondant Icing 

Cocktail Stick

Edible Glue 

Step 1

Pre-heat the oven 180OC / 160C fan assisted ovens / Gas mark 4

Step 2

Line the muffin tin with the cupcake cases

Step 3

Empty the contents of the vanilla cake mix into a large bowl and add the water, eggs and oil

Step 4

Gently mix for about 2 minutes until smooth and creamy

Step 5

Spoon the mixture into the cases until just over half full and cook in the oven for about 15 – 20 minutes or until golden brown and firm to the touch

 

Step 6

Turn out of the tin and leave to cool   

Step 7

 Insert the icing nozzle into an icing and spoon in the buttercream icing

Step 8

Pipe a ring of icing around the outer edge of the cake, then pipe a smaller ring into the middle to cover the top of the cupcake    

Step 9

Roll the edges of the cupcakes in the mixed nuts

Step 10

To make the sugar carrots a little more life like add a drop of food colouring to a teaspoon of water and mix together then draw on some lines using a cocktail stick then place one on the top of each cupcake to finish

Step 11

To make a bunny, using the flesh coloured fondant:

Roll a large ball for the head

Roll two smaller balls, flatten them slightly then make 2 cuts with a knife to make the paws

Roll two sausage shapes and flatten them slightly to make the ears

Roll a small ball and flatten it to make the snout              

Step 12

Using the black fondant roll two small balls for the eyes and using the red fondant roll a small ball for nose              

Step 13

Stick the snout and red nose on to the head using edible glue and make two indents in the head for the eyes and stick in the black balls

Step 14

Gently insert half a cocktail stick halfway into each ear and attach to the head (if you would prefer not to use the cocktail stick you will need to let the ears dry for a few hours before adding to the cake or they won’t stay upright) 

Step 15

Place the bunny head, paws and carrot on the cake to finish

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