There’s just something about spring. That fresh, post-winter smell is in the air, the buds are just beginning to sprout and the birds are singing. The sun hangs a little longer in the sky and all I can think about is switching out those clunky winter boots for a pair of flip flops and gardening gloves. Well, it only seems fitting to capture that whole reenergized feeling in cupcake form, and just in time for your Easter or springtime get togethers.
These cupcakes are deceptively simple. We made the carrots and peas using chocolate molds and melted candy coating and then spent a little more time crafting the cabbages. A simple set of flower cutters make the ruffled leaves of the cabbages come to life and marbleized purple and white fondant give them an air of realism.
The best part is that these little bite size veggies can be made several days ahead, stored in snap lid container, in a dry cool place, and then placed on freshly baked or store bought cupcakes when ready. Use your favorite chocolate cupcake recipe and then sprinkle with crushed cookie crumbs to mimic garden dirt. With these cupcakes, you’ll have no problem eating all your veggies.
Carefully spoon a little green coating into the top of the mini carrots in the chocolate mold. Place the mold in the fridge for 5-10 minutes until the green coating is firm.