administratorThese cupcakes are delicious and look amazing! Perfectly spring-themed and super easy to make — a great treat for Easter. 🌸🥕
Ingredients (makes 12 cupcakes)
- 12 cupcakes from the basic chocolate cupcake recipe
- 140 g soft butter
- 200 g cottage cheese (you can use cream cheese, Frischkäse natural, or Fromage Frais natural, with about 25% fat)
- 2 tsp vanilla extract
- 540 g powdered sugar
- 4–5 tbsp cocoa powder
- About 50 g chocolate shavings (I grated dark chocolate on a coarse grater)
Orange and green food coloring (I mixed red and yellow for the first color, and blue and yellow for the second color)
Instructions – Easter Carrot Cupcakes
Prepare the chocolate cupcakes according to the basic recipe and let them cool completely.
In a large bowl, beat the butter together with the cottage cheese and sifted powdered sugar until smooth and creamy.
Prepare two additional bowls (one slightly smaller than the other). Divide the frosting as follows: leave the largest portion in one bowl, a slightly smaller portion in the second bowl, and about half a cup in the third bowl.
Add cocoa powder to the largest portion and mix well. Add orange food coloring to the medium portion and green food coloring to the smallest portion, mixing each thoroughly.
Spread the cocoa frosting on the cooled cupcakes and sprinkle with chocolate shavings. Chill in the fridge for about 15 minutes to let the frosting set slightly.
Using a small knife, carve small, deep cone-shaped holes in each cupcake to resemble a carrot.
Fill a piping bag fitted with a large round tip with the orange frosting. Pipe the frosting into the holes in a circular motion (like soft-serve ice cream) to create the carrot shapes.
Fill another piping bag fitted with a small round tip with the green frosting. Pipe three small leaves on top of each carrot. Chill in the fridge again until the decoration firms up.
Tips on piping tips I used:
For the carrots: large round tip
For the leaves: small round tip (you can also use other small tips of your choice)
