Amazing chocolate cupcakes in the form of beds with carrots decorated with oil glaze, which not only covers the cap cake, but also used as a filling. Muffins themselves obtained very saturated, moist and loose. Cover them chocolate glaze and sprinkle with crumbled biscuit, carved from the center of each cupcake, and you get a bed of land. And in plant an orange frosting peeling out like a carrot from land. Tops for carrots can be made from green marmalade candies in the form of ropes. This treat will be a great pair to Easter bunny desserts. Share with friends: 
Time: 1 hour. thirty min Difficulty: easy Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. premium flour
- 0.5 tsp soda
- 0.5 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 0.5 tbsp. cocoa powder
- 3/4 Art. whole milk
- 1 tbsp. granulated sugar
- 3/4 Art. vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 55 gr. unsweetened chocolate chopped
- 165 gr. butter, room temperature
- 3 tbsp. powdered sugar
- A pinch of salt
- 2 tbsp. l fat cream
- 2 tsp vanilla extract
- 1 tbsp. l cocoa powder
- Orange Spruce Food Coloring
- Sour green apple marmalade straws or rope, cut into pieces of 5 cm., for decoration
Recipes with similar ingredients: premium flour, cocoa, eggs, milk, cream, icing sugar, vanilla extract, cinnamon, clove
Recipe preparation:
- Preheat oven to 175 ° C degrees F. Spread paper inserts in a metal form for 12 cupcakes.
- Bake cupcakes: in a medium-sized bowl, mix whisk flour, soda, cinnamon, cloves and salt. Sprinkle cocoa powder in a large bowl. In a small saucepan or in microwave, bring the milk to a boil. Fill in cocoa powder with milk and whisk until smooth consistency. Stir in sugar, vegetable oil, egg and vanilla. Stir in the flour mixture.
- Spread the dough evenly over the prepared tins, filling them three quarters. Bake while a toothpick, inserted into the center of the cupcake will not come out clean, 20-25 minutes. Rearrange on a wire rack and cool, without removing from the mold, for 10 minutes, then put the cupcakes on the wire rack and completely cool.
- Meanwhile, prepare the icing: in a small bowl for Microwave melt chocolate at intervals of 30 seconds, stirring until a homogeneous mass; Little cool.
- In a large bowl with a mixer, whisk creamy at high speed oil until light and lush, about 2 minutes. Turn down mixer speed to low; add icing sugar and salt and whisk to mix. Then increase the speed to high and beat until the cream consistency, about 3 minutes more. Turn down mixer speed to medium, add cream and vanilla and whisk until receiving magnificent glaze, about 1 minute.
- Transfer about a third of the glaze into a small bowl and mix melted chocolate and cocoa powder. Tint the remaining glaze bright orange food coloring. Put the orange frosting in pastry bag with a large round tip.
- Cut a small cone-shaped piece with a knife from the center of each cupcake with a depth of about half its. Crumble the pieces sponge cake in a bowl. Lubricate the tops of the cupcakes with a thin layer of glaze, without glossing over the cut holes. Press crumbled biscuit to the glaze, so that it looks like the earth in the garden. Jerk off orange icing in each cupcake hole so that it stuck above the surface and looked like a carrot. Insert a few apple straws in orange icing to look like on tops.
