**Shop Now For All Your Flours, Bread Mixes & Cake Mixes** Shop Now

Home Baking Trade
4953

Halloween Carrot Cupcakes Recipe

Give your cupcakes a Halloween twist using the Carr’s Carrot Cake Mix. It’s really simple to create little gravestones by dipping rich tea biscuits ¾ of the way into some black icing or plain chocolate. You can even make little pumpkins with shop bought orange icing and white ‘writing icing’ for the gravestones, or keep it simple and go for a cream cheese frosting and walnut topping.

16 Makes
50MIN Prep
25MIN Bake
EASY Level
Print

Customer
Recipe
INGREDIENTS
1 pack of Carr’s Carrot Cake Mix and ingredients listed on the pack
150g unsalted butter at room temperature
300g sifted icing sugar
100g full fat cream cheese
2 tsp vanilla extract or bean paste

Decoration
For plain cupcakes you’ll just need approx. 30g chopped walnuts

For Halloween style;
Rich tea finger biscuits
A few dark coloured biscuits, such as Oreos, crushed or blitzed to resemble earth
100g thick runny black royal icing
1 tbsp eqch soft peak white and green royal icing
Approx. 150g orange sugar paste
A little icing sugar for rolling and dusting the pumpkins



Equipment needed:

Bowl and wooden spoon/stand mixer/electric whisk
A baking sheet lined with baking paper
Piping bags if doing pumpkins and writing
Cupcake tin with liners
Modelling tool, knife or cocktail stick

METHOD

Make the cupcakes as described on the back of the Carr’s Carrot Cake Mix pack and allow to cool.

For the frosting, beat the icing sugar, butter and vanilla together until you have a pale and smooth buttercream frosting, then beat in the cream cheese. Use a spoon or palette knife to cover over the top of the cupcakes, and sprinkle with chopped walnuts, or if doing them in a Halloween style, decorate as shown.

To make the gravestone decorations, take a rich tea biscuit and spoon over black royal icing. Ensure the surface and edges are covered, but leave a small gap at the bottom for you to hold it. Place these onto a parchment lined tray and leave to set until they’re dry. Once set, add the Boo or R.I.P writing using a tablespoon of soft peach white royal icing in a piping bag with a small hole snipped in the end or you can use a small round piping nozzle if you have one. Leave to dry.

For the pumpkin decorations, using the orange sugar paste create various sized balls and dent lines into the side of each using a modelling tool, blunt knife or cocktail stick to give the pumpkin effect. Leave to firm sat on a little icing sugar for a few hours.

To assemble the cupcakes, spread the cream cheese frosting onto each cupcake and sprinkle over the crushed biscuit to resemble dirt. Place a gravestone into each cupcake, pushing gently into the top of the sponge and pop one or two pumpkins on top.

Put the green royal icing into a piping bag and pipe this onto the top of the pumpkins to create stems.

Tip: It’s a good idea to make the gravestones and fondant pumpkins a few hours in advance so they’re easier handle and won’t damage as you push them into the frosting.


Carrs Flour Mills, East Bridge, Kirkcaldy, Fife KY1 2SR

Registered in England number 00480341 • © Carr's Flour Mills 2024 • All Rights Reserved
Hosted by Grizzly