Carrot Cake Cupcakes

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  • Approximate Yield: 60 – 2 oz. cupcakes
  • Cakes and Cupcakes Halloween & Fall
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BakeMark Products Used

BakeSense coconut crunch topping (#92295 1/5.5 lb)
BakeSense orange vanilla rolled fondant (#52262 1/5 lb)
BakeSense dark chocolate rolled fondant (#52266 1/5 lb)
BakeSense green vanilla rolled fondant (#52256 1/5 lb)
Sprinkelina red cherry glitter glaze (#53137 20/8.8 lb)
Westco cranberry fruit-o (#12430 1/12 lb)
Westco sup-r-roll yrd mix (#09860 1/50 lb)
BakeSense coconut crunch topping (#92295 1/5.5 lb)

Alternate Products Used

Westco gourmet raspberry filling (#08273 1/38 lb)
BakeSense orange vanilla rolled fondant (#52262 1/5 lb)
BakeSense coconut crunch topping (#92295 1/5.5 lb)
Westco gourmet raspberry filling (#08273 1/38 lb)

Directions

MIX

Mix some Westco Complete Carrot Cake No Nuts according to the directions on the bag for a small batch. Let the batter rest in the bowl for 30 minutes in order for the carrots and raisins to rehydrate.

MAKE UP

Stir the batter by hand once the resting time is over. Deposit 2 oz. of batter into paper lined cupcake tins.

Roll out some green, orange and dark chocolate BakeSense Fondant very thin and cut different sizes of leaves with fondant leaf cutters. Let the fondant leaves harden.

BAKE

Bake at 335-365° for 20-25 minutes. Let the cupcakes cool.

FINISH

After the cupcakes have completely cooled down, use a piping bag with a large round tip to pipe plain Westco Cream Cheese Icing on half of the cupcakes and Westco Cream Cheese Icing previously tinted with orange liquid gel color on the other half.

Once the fondant leaves are hard enough to handle, place two leaves on each cupcake.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
Approximate Yield: 60 – 2 oz. cupcakes

BakeMark Products Used


BakeSense coconut crunch topping (#92295 1/5.5 lb)
BakeSense orange vanilla rolled fondant (#52262 1/5 lb)
BakeSense dark chocolate rolled fondant (#52266 1/5 lb)
BakeSense green vanilla rolled fondant (#52256 1/5 lb)
Sprinkelina red cherry glitter glaze (#53137 20/8.8 lb)
Westco cranberry fruit-o (#12430 1/12 lb)
Westco sup-r-roll yrd mix (#09860 1/50 lb)
BakeSense coconut crunch topping (#92295 1/5.5 lb)

Alternate Products Used


Westco gourmet raspberry filling (#08273 1/38 lb)
BakeSense orange vanilla rolled fondant (#52262 1/5 lb)
BakeSense coconut crunch topping (#92295 1/5.5 lb)
Westco gourmet raspberry filling (#08273 1/38 lb)

Directions


MIX

Mix some Westco Complete Carrot Cake No Nuts according to the directions on the bag for a small batch. Let the batter rest in the bowl for 30 minutes in order for the carrots and raisins to rehydrate.

MAKE UP

Stir the batter by hand once the resting time is over. Deposit 2 oz. of batter into paper lined cupcake tins.

Roll out some green, orange and dark chocolate BakeSense Fondant very thin and cut different sizes of leaves with fondant leaf cutters. Let the fondant leaves harden.

BAKE

Bake at 335-365° for 20-25 minutes. Let the cupcakes cool.

FINISH

After the cupcakes have completely cooled down, use a piping bag with a large round tip to pipe plain Westco Cream Cheese Icing on half of the cupcakes and Westco Cream Cheese Icing previously tinted with orange liquid gel color on the other half.

Once the fondant leaves are hard enough to handle, place two leaves on each cupcake.

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