Carrot Top Cupcake Garden

Check out my little carrot top (cupcake) garden 🪴🥰🥕🧁 gluten and dairy-free! Perfect festive Easter treat and they are so delicious! 

Cupcake Ingredients:

• 1 ¼ C GF 1:1 baking flour (Bob’s Red Mill is my go-to!)

• ¼ C avocado oil

• 1 C cane sugar

• 2 room temperature eggs

• ½ C coconut milk

• ¼ C melted vegan butter

• 1 ½ tsp baking powder

• ¼ tsp salt

• 2 tsp vanilla extract

Frosting Ingredients:

• Can of vanilla frosting (I used Simple Mills)

• ½ tub of cocowhip

• Box of GF vanilla wafers + black food coloring, OR 2 sleeves of GF oreos

Directions:

1. Beat melted vegan butter,  avocado oil, sugar, eggs, vanilla, and coconut milk 

2. Add in 1 1/4 C GF 1:1 baking flour, 1 1/2 tsp baking powder, and 1/4 tsp salt and mix until combined

3. Add in flour, baking powder, and tsp salt-mix until combined 

4. Pour evenly into a lined 12 cupcake pan (about 3/4 full) and bake at 350 for 17-19 min, let cool completely

5. Beat frosting with cocowhip until smooth and fluffy, set about ⅓ of it aside to use to color for the carrots

6. Pulse your wafers + black food coloring, or your GF oreos, in a food processor until you have a dirt-like consistency

7. Pipe the frosting onto each cupcake and then dip the frosting tops into your “dirt”

8. Use food coloring to die most of the frosting you set aside orange, and a small amount green

9. Pipe an orange swirled glob onto the center of the “dirt” of each cupcake as the carrot

10. Cut a small hole in your bag for the carrot tops and pipe in a firework motion on top of the orange carrots

Notes

*can sub regular butter if not DF

*can sub cool whip for cocowhip if not DF

*can sub regular flour if not GF

*can sub regular dairy frosting if not DF

*I just use ziploc bags for piping and cut the corner

Yield: 12

Author: Rachel Lavigne

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Carrot Top Chocolate Cupcake Garden

These are gluten-free, and absolutely adorable for Easter or Spring festivities! They are pillowy soft with fluffy frosting-- these won't last long. Easily can be made dairy-free, I have included those swaps in the recipe.

Ingredients

Chocolate Cupcakes

• 1 ¼ C GF 1:1 baking flour
• ¼ C avocado oil
• 1 C cane sugar
• 2 room temperature eggs
• ½ C coconut milk
• ¼ C melted butter (can sub dairy-free butter)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tsp vanilla extract

Frosting

• Can of vanilla frosting (I like Simple Mills as a dairy-free option)
• ½ tub of CoolWhip (sub cocowhip for dairy-free)
• 2 sleeves of GF oreos (sub GF vanilla wafers + black food coloring)

Instructions

1. Beat melted butter, avocado oil, sugar, eggs, vanilla, and coconut milk
2. Add in flour, baking powder, salt and mix until combined
3. Pour evenly into a lined 12 cupcake pan (about 3/4 full) and bake at 350℉ for 17-19 min, let cool completely
4. Beat frosting with cool whip until smooth and fluffy, set about ⅓ of it aside to use to color for the carrots
5. Pulse your GF oreos (your wafers + black food coloring) in a food processor until you have a dirt-like consistency
6. Pipe the frosting onto each cupcake and then dip the frosting tops into your “dirt”
7. Use food coloring to die most of the frosting you set aside orange, and a small amount green
8. Pipe an orange swirled glob onto the center of the “dirt” of each cupcake as the carrot
9. Cut a small hole in your bag for the carrot tops and pipe in a firework motion on top of the orange carrots
10. Enjoy your sweet little carrot top garden!

Recommended Products

Dairy-free Vanilla Frosting

Gluten-Free Baking Flour

My Fav Cupcake Liners