These cupcakes are perfect to make this time of year. They fit right in for a bunny-themed Easter party, Earth Day, or Spring Garden party, as shown in the Hello Cupcake book, where the peas and carrots are part of a garden plot along with cute radish and lettuce cupcakes.
This is a good beginner cupcake because it’s a lot of molding and rolling with fruit chews. It doesn’t require as much of a steady hand for little details.
The garden soil ready for new greenery. I scraped off the Oreo cream before crushing the cookies. I wanted the soil to look rich and dark, plus the cream can make the crumb mushy. There were still a few specs of white but that’s okay it just looks like fertilizer
I used Laffy Taffy because the green is vibrant like the M&Ms. There are these new Starburst sours chews with a green flavor but it is more of a pastel green.
The leftover Laffy Taffy was used for the carrot leaves. One Starburst for a large carrot and half for a small carrot. If I have one tip, it is to work quickly. My fruit chews hardened and I had to re-heat them a couple times.
I say that’s pretty close The trick to getting the carrots to look like they were pulled from the ground is the cinnamon rubbed on top. So clever. Also the cinnamon gets into the grooves making them more pronounced and life-like.
A more intricate idea that I absolutely love is this Spring Garden Cake that I saw on an old episode of Martha Stewart Living. And if you want individual garden cupcakes, how about using these beautiful Picket Fence cupcake liners from N.Y. Cake?
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!