Carrot Cake Cupcakes
Yield: 60 – 2 oz. cupcakes
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Complete Carrot Mix (without nuts) | 31598 |
| BakeSense® | Premium Salad Oil | 05620 |
| Westco® | Cream Cheese Icing | 08986 |
| BakeSense® | Green Vanilla Rolled Fondant | 52256 |
| BakeSense® | Orange Vanilla Rolled Fondant | 52262 |
| BakeSense® | Dark Chocolate Rolled Fondant | 52266 |
Instructions
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 re hydrate.
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.
