¾ cup sunflower oil
¾ cup caster sugar
1 ½ cups coarsely grated carrot (200g)
1 cup plain flour
¼ cup cocoa powder
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2/3 cup Betty Crocker Creamy Deluxe Chocolate Frosting
½ x 137g packet original Oreo cookies, finely crushed
1 cup White Choc Melts (175g)
2 tablespoons vegetable oil
Orange food colouring gel
12 medium fresh strawberries
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Beat eggs, oil and sugar in a large bowl of an electric mixer using the whisk attachment on high speed, for about 8 minutes, or until thick and pale. Using a spatula, gently fold in carrot.
Sift flour, cocoa, baking powder and soda over egg mixture. Using a handheld balloon whisk, fold until combined. Divide evenly among paper cases.
Cook in a moderately slow oven (160C) for about 20 to 25 minutes, or until just firm to touch in the centre. Remove. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Meanwhile, make strawberry carrots. Melt chocolate and oil in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Tint orange with gel. Transfer to a small heatproof jug.
One at a time, holding the leafy calyx on each strawberry, dip into chocolate, allowing excess to drip away. Transfer to a tray lined with baking paper.
Spoon remaining chocolate into a snap-lock sandwich bag. Squeeze into one corner. Twist end of bag. Snip tip. Drizzle over strawberries. Stand until set.
To assemble, spread frosting over cupcakes. Sprinkle with cookie crumbs. Top with strawberry carrots.
TIP! If chocolate thickens when dipping strawberries, sit jug in a heatproof bowl of hot water to melt. Decorated cupcakes can be made up to one day ahead. Keep in airtight container in the fridge. Top with strawberries just before serving.