Ingredients

The following ingredients have 12 Servings
  • 12 small Strawberries
  • 12 Chocolate Cupcakes ((see note))
  • 6 oz Chocolate Candy Melts ((use orange colored candy melts or white chocolate candy melts with orange food coloring))
  • Wax or Parchment Paper
  • 2 cups Chocolate Frosting (see note) ((see note))

Instruction

  • Rinse and dry strawberries. (They need to be very dry so that the melted chocolate can stick, so be sure to do this ahead of time.)
  • Make cupcakes according to recipe / package directions. Let cool completely.
  • Melt chocolate according to package directions. If using white chocolate, stir in orange food coloring (or a combination of red and yellow food coloring) until the chocolate reaches a nice carrot-like orange color. (Place the bowl of melted chocolate inside a larger bowl filled with a couple inches of hot tap water. This will help to keep it warm / melted while dipping the strawberries.)
  • Spread out a piece of wax or parchment paper (put it on a baking sheet if you’ll need to move the strawberries while they’re cooling).
  • Working with one strawberry at a time, gather the stem and dip the strawberry in melted chocolate. Gently shake off any excess chocolate. Transfer the strawberry to wax / parchment paper. Repeat with remaining strawberries. Let cool at room temperature until chocolate hardens.
  • Frost cupcakes with chocolate frosting.
  • Add a chocolate-dipped “carrot” strawberry and press gently to secure it in the frosting.
  • Serve and enjoy!