Recipe courtesy of
Matthew Skrincosky
for
Food Network Kitchen
Recipe courtesy of
Matthew Skrincosky
for
Food Network Kitchen
Watch how to make this recipe.
Eat Your Peas and Carrots Cupcakes
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 227 mg
These playful cupcakes turn a classic dinner side into a sweet treat that will have everyone doing a double take. Rich chocolate cupcakes are frosted with orange buttercream for an iconic chocolate-and-orange flavor pairing. A topping of green candy-coated chocolate pieces stands in for peas, while quartered orange candy chews mimic diced carrots — the result is a vegetable side everyone will recognize. Simple to mix up and fun to decorate, these cupcakes are a festive dessert that’s ideal for kids to help out with.
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 227 mg
Ingredients
Chocolate Cupcakes:
Orange Buttercream:
Decoration:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
12 silver foil paper cupcake liners- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with silver foil paper liners.
- Whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, egg and vanilla in a separate bowl. Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the sides of the bowl and then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle, increase the speed to medium and beat for 1 minute.
- Fill the paper liners two-thirds full with the batter, about 3 tablespoons per cavity. Bake until a toothpick inserted in the center of each comes out clean and the tops spring back when lightly pressed, 16 to 18 minutes. Remove from the oven onto a wire rack to cool for 5 minutes. Transfer the cupcakes out of the muffin tin and onto the wire rack to cool completely, about 40 minutes.
- For the orange buttercream: Cream the butter and salt together in a stand mixer fitted with the paddle attachment, on medium-high speed for 1 minute. With the mixer on low, begin incorporating the confectioners’ sugar. When all the sugar has been added, slowly bring the speed up to medium-high and whip the buttercream for 2 to 3 minutes.
- Scrape down the sides of the bowl, add the orange zest, 1 tablespoon of the orange juice and the vanilla paste. Return the machine to medium-high and whip the buttercream until light and fluffy, about 4 minutes, adding more orange juice if needed. Add the green gel coloring and mix until the buttercream is evenly tinted.
- For decoration: Place the chocolate candies in a wide bowl. Frost all 12 cupcakes with the green frosting (about 3 tablespoons per cupcake). Dip the tops of the frosted cupcakes in the green chocolates and turn gently to cover the cupcake with “peas.” Gently press the candies into the frosting to ensure they are secure; it’s okay if some fall off or if there are gaps between. Place the little square orange candies in any spaces, using 5 to 6 per cupcake.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
