Chocolate Carrot Cupcake Recipe | Easy Baking
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.co.uk.
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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