Chocolate Carrot Cupcake Recipe | Easy Baking | Betty Crocker
Get creative this Easter with this Chocolate Carrot Cake recipe from Betty Crocker. Topped with Vanilla Buttercream Style icing, they taste as good as they look!
Ingredients
- 1 box of Betty Crocker™ Devil's Food Chocolate Cake Mix (212g)
- 4 large Happy Eggs
- 120g melted butter
- 230ml milk
- 120 carrot, grated
- 2 tbsp of cinnamon
- 2 tubs Betty Crocker™ Vanilla Buttercream Style Icing
- A few tsp of orange food colouring (until desired colour is reached)
- Carrot leaves to decorate
- 4 Muffin tins (for 24 cupcakes)
- Muffin liners
- Piping bag
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