Carrot Patch Cupcakes

Ingredients

Group Cupcakes

KG

Chocolate Crème Cake Mix

1.000

Egg

0.365

Vegetable oil

0.330

Water

0.230

Total Weight: 1.925

Group Carrot Cake-Pops

KG

Multimix Cake Base

1.000

Water

0.230

Vegetable oil

0.300

Egg

0.365

Renshaw Vanilla Soft Icing

-

White chocolate

-

Orange food colouring

-

Renshaw Luxury Chocolate Icing

-

Renshaw 'Personalise Me' White Icing

-

Green food colour

-

Total Weight: 1.895

Cupcakes

Add all ingredients into a bowl fitted with a beater.
Mix for 1 minute on low speed.
Scrape down.
Mix for 4 minutes on medium speed.
For loaf cakes, scale at 360g or as required.
Bake at 180℃ for 40 minutes.

Carrot Cake-Pops: Multimix

Add all ingredients into a bowl fitted with a beater.
Mix for 1 minute on low speed.
Scrape down.
Mix for 6 minutes on medium speed.
Scale at 800g into baking foils.

Bake at 180C for 30-35 minutes.

Carrot Cake-Pops: Assembly & Decoration

Pipe some chocolate icing on the top of the cupcake, and then dip into chocolate cake crumbs
Multimix cake base, or plain crème cake can be used for the cake crumb
In a bowl, crumble up the cake whether by hand or in the mixer until fine crumbs.
Beat together the cake crumb and vanilla buttercream.
Mould 50g onto each cake pop stick in the shape of a carrot and place into freezer to chill.
Once set on the stick, melt down the white chocolate, adding some orange food colouring, then dip the cake pop in.
Place some of the melted chocolate into a piping bag and drizzle the chocolate across the cake pop. Once set add a touch of edible glitter as desired.
Colour some Renshaw Personalise me green using food colouring, then using a whisk leaf tip, pipe the stalk onto the side of the carrot and allow to set

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Finished Product