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STEP 1: MAKE CARROTS AND PEA PODS
Heat the green candy coating and orange candy coating in the microwave on half power. Remove and stir every 30 seconds, until completely melted.
Carefully spoon a little green coating into the top of the mini carrots in the chocolate mold. Place the mold in the fridge for 5-10 minutes until the coating is firm. Then, fill the remaining part of each cavity with orange candy coating. Tap the mold on the counter a few times to remove any air bubbles and then place in the FREEZER this time for 5-10 minutes until very firm. Flip the mold and pop the carrots out.
Fill the pea pod chocolate mold in the same fashion, tap on the counter to remove any air bubbles and place directly in the freezer. Pop them out after 10 minutes.
STEP 2: MAKE FONDANT CABBAGES
Lightly knead together some white and purple fondant. Make sure to leave it streaked and marbelized.
Pinch off a gumball size piece of fondant and create a ball. Then roll out some fondant with a rolling pin and use the largest 5 petal cutter to cut out a flower shape.
Use a toothpick and press indentations in the petals of the flower.
Brush a little water on the flower and wrap it around the ball to create the cabbage. Create an additional flower and use just a few of the petals to add to the cabbage to make it look more natural.
Make various size cabbages by making smaller balls and using the smaller sized petal cutters.
STEP 3: BAKE AND FINISH CUPCAKES
Bake your cupcakes in brown liners and top with chocolate icing. Leave a dent in the center where you will place the veggies and sprinkle with chocolate cookie crumbs.
Place the veggies on top and voila! You have yourself some vegetable garden cupcakes!