Carrot Cupcakes Made with Strawberries Recipe
Additional ingredients to prepare cake mix per package instructions
20 chocolate creme-filled sandwich cookies
24 fresh strawberries
1 pound orange candy melts
2 tsp coconut oil (or vegetable oil)
PREPARE cake mix according to package instructions using water, oil, and eggs. Cool completely.
CRUSH cookies in a large zip lock bag and a rolling pin. Set aside. Add candy melts and coconut oil to a microwavable bowl and microwave in 30-second intervals until the chocolate is melted. Dip clean and dried strawberries into melted chocolate, allowing the remaining chocolate to drip off, and place onto a baking sheet lined with parchment paper. Drizzle on remaining chocolate. Refrigerate for 20 minutes.
SCOOP out the middle of the cupcakes using a piping tip or paring knife. Frost the top of the cupcakes and dip the cupcake into crushed cookies. Place strawberries into the middle hole and enjoy!
Serving Size (1 of 24 cupcakes ), Calories 250 (Calories from Fat 14), Total Fat 11g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 230mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 24g, Includes 23g Added Sugars), Protein 2g, Potassium 54mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 58mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.