Ingredients:
Cupcakes
- 1 x YesYouCan Choc Caramel Cupcake Mix
- 160mL (2/3 cup) water
- 60g (3 tbsp) margarine (softened)
- 2 eggs or YesYouCan Vegan Egg Replacer
- 1 x 12 cupcake tray with patty cases
Frosting
- 50g (2½ tbsp) margarine (softened)
- Frosting mix (included)
- Orange food colouring
Decoration
- Fresh chives or thin green stems (for carrot tops)
Directions:
- Preheat oven to 160°C (fan forced) or 180°C (conventional). Line a cupcake tray with patty cases.
- Make the batter by mixing eggs (or egg replacer), margarine, water, and cupcake mix. Beat on low for 1 minute, scrape down the bowl, then mix on medium for another minute until smooth.
- Fill cases evenly and bake for 20–25 minutes, or until cupcakes spring back when lightly pressed. Cool completely.
- Prepare frosting by beating margarine with the frosting mix until smooth and fluffy. Add orange food colouring and mix until you achieve a soft carrot-orange shade.
- Create the cone centre using a small sharp knife. Insert the knife into the centre of the cupcake at an angle (about 45°) and cut in a circular motion, angling inward to form a cone shape. Gently lift out the centre piece, creating a hole that is wider at the top and narrower at the bottom.
- Fill and decorate by piping or spooning orange frosting into the cone-shaped centre until filled. Add a small rounded top to resemble a carrot tip. Insert a few chives or green stems into the centre to finish the carrot look.
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