Carrot Succulent CupcakesCarrot Succulent Cupcakes
Carrot Succulent Cupcakes

Carrot Succulent Cupcakes

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Recipe - Price Rite Marketplace Corporate
CarrotSucculentCupcakes.jpg
Carrot Succulent Cupcakes
Prep Time60 Minutes
Servings24
Cook Time20 Minutes
Ingredients
3 cups Bowl & Basket all-purpose flour
2 tsp baking soda
1 tsp Bowl & Basket ground cinnamon
1/2 tsp Bowl & Basket ground ginger
1/2 tsp Bowl & Basket ground nutmeg
1/4 tsp Bowl & Basket ground cloves
1 tsp salt
1/2 cup Bowl & Basket vegetable oil
1 cup packed Bowl & Basket dark brown sugar
1 cup Wholesome Pantry coconut sugar
4 large eggs
1 cup unsweetened applesauce
1 tsp Wholesome Pantry vanilla
3 cups shredded carrots (about 4 carrots)
Vanilla or cream cheese frosting, for decorating
Green, pink, white and yellow food dye, for decorating
Directions
  1. Preheat oven to 350 degrees and two cupcake pans with paper liners.
  2. In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
  3. In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
  4. Fold in shredded carrots.
  5. Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
  6. Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
  7. Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
  8. Once cool, decorate!
  9. Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.

 

60 minutes
Prep Time
20 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
3 cups Bowl & Basket all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.19$0.60/lb
2 tsp baking soda
Bowl & Basket Pure Baking Soda, 16 oz
Bowl & Basket Pure Baking Soda, 16 oz
$0.99$0.06/oz
1 tsp Bowl & Basket ground cinnamon
Bowl & Basket Ground Cinnamon, 1.5 oz
Bowl & Basket Ground Cinnamon, 1.5 oz
10 for $10.00
$1.00 was $1.09$0.67/oz
1/2 tsp Bowl & Basket ground ginger
Badia Ground Ginger, 1.5 oz
Badia Ground Ginger, 1.5 oz
$2.49$1.66/oz
1/2 tsp Bowl & Basket ground nutmeg
Bowl & Basket Ground Nutmeg, 2.1 oz
Bowl & Basket Ground Nutmeg, 2.1 oz
$1.49$0.71/oz
1/4 tsp Bowl & Basket ground cloves
Badia Ground Cloves, 1.75 oz
Badia Ground Cloves, 1.75 oz
$1.99$1.14/oz
1 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1/2 cup Bowl & Basket vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$3.99$0.08/fl oz
1 cup packed Bowl & Basket dark brown sugar
Bowl & Basket Dark Brown Sugar, 32 oz
Bowl & Basket Dark Brown Sugar, 32 oz
$2.29$1.15/lb
1 cup Wholesome Pantry coconut sugar
Not Available
4 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$7.99$0.44 each
1 cup unsweetened applesauce
Mott's Unsweetened Applesauce, 46 oz
Mott's Unsweetened Applesauce, 46 oz
$3.69$0.08/oz
1 tsp Wholesome Pantry vanilla
Not Available
3 cups shredded carrots (about 4 carrots)
Fresh Carrots 5 lb bag
Fresh Carrots 5 lb bag
$3.99$0.80/lb
Vanilla or cream cheese frosting, for decorating
Pillsbury Creamy Supreme White Frosting, 16 oz
Pillsbury Creamy Supreme White Frosting, 16 oz
$1.99$0.12/oz
Green, pink, white and yellow food dye, for decorating
Badia Food Coloring 1.2 fl oz
Badia Food Coloring 1.2 fl oz
$1.99$1.66/oz

Directions

  1. Preheat oven to 350 degrees and two cupcake pans with paper liners.
  2. In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
  3. In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
  4. Fold in shredded carrots.
  5. Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
  6. Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
  7. Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
  8. Once cool, decorate!
  9. Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.