Ingredients
3 eggs
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
STRAWBERRY CARROTS
1 cup White Choc Melts (175g)
2 tablespoons vegetable oil
Orange food colouring gel
12 medium fresh strawberries
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
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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.
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Sift flour, cocoa, baking powder and soda over egg mixture. Using a handheld balloon whisk, fold until combined. Divide evenly among paper cases.
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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.
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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.
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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.
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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.
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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.
