Oooohhh so excited, my cupcakes turned out well. 🙂 I saw this brilliant Cupcake Patch Cake over at The Partiologist and I just had to try it out.
Here are the ones I made:
I took some photos of the cupcake making process, but hop on over to her website to have a better idea on how to make these.
You will need white angel food cake mix and devil’s food cake mix for this, together with some orange food coloring. Do make sure you select white cake mix instead of yellow so that the food colouring will turn out well. I used Americolor food coloring, and mixed red and yellow instead as I didn’t have the orange gel colour.
1. Make the angel food cake mix as per package directions and add the orange food colouring. (I only used one third of the package). Bake in the oven until done, then cool and freeze for half an hour to make it easier to cut. Freezing also ensures these orange slices do not overcook during the next baking process.
Cut the orange cake into carrot shapes, or use a carrot shaped cookie cutter if you have one. I cheated and sliced them into rectangles, then cut them diagonally.
2. Make the devil’s food cake mix as per package directions, and spoon some into each cupcake cavity. Place an orange slice of cake, the “carrot”, on top. (Note – I used heart shaped cupcake cavities for this so that the carrots would point down and I would know which direction to slice the cupcakes to reveal the carrot.)
3. Cover up the “carrots” with more devil’s food cake mix. Bake in the oven until a skewer inserted into the devil’s food cake portion comes out clean (don’t insert the skewer into the “carrot” portion, as those have already been baked earlier). Wait until they have cooled before slicing them open.
I used some parsley to stick into the tops of the cupcakes, and viola, carrot patch cupcakes, perfect for Easter!
I also made the kids (Z1 and Z2) some carrot patch bentos for spring. I added some dark soya sauce into rice to get a brown shade (for the earth the carrots are growing in), and topped them with slices of steamed carrots topped with parsley. Of course they had to have a slice of the carrot patch cupcakes in their bentos too!