Do you remember The Best Carrot Cake Ever? It was, really, the best carrot cake. And it contains no pineapple. For some reason, I always thought it was strange to put crushed pineapple in a carrot cake.
So I made The Best Carrot Cake recipe into cupcakes, but they looked a little plain. And since I was serving three flavors of cupcakes, I also thought it would be nice to let my guests know what flavor of cupcake was beneath that white frosting. With an itty bitty carrot on top, there would be no guessing.
Piping these carrots is really easy. Here's how...
1. Reserve a little bit of the cream cheese icing and color some with green and some with orange (maybe about 1/4 cup or less of each color).
2. Transfer the icing to two small piping bags fitted with small round piping tips. I used a round tip Wilton #3 for the orange and a smaller tip Wilton #2 for the green.
3. Pipe the orange first. Without lifting the tip, start at the top and pipe back and forth in a zigzag pattern, getting smaller each turn until you get to the bottom. Then, with the green, pipe three short lines, starting each line at the edge of the carrot top.
Voila! The cutest little carrot cupcake!