Hydrangea Cookies & Carrot Cupcakes

Happy Easter! He Is Risen! This weekend, I wanted to make some treats for the volunteers that help our church services run smoothly each week. With it being Easter weekend, I wanted to make something festive. I decided on cupcakes and floral cookies. I saw the cupcakes on Instagram a few weeks ago and knew I had to make them.

I made 36 chocolate cupcakes from a boxed mix. Don’t judge. I actually made them from scratch to begin with, but when I went to bake them, they had been in the oven 10 minutes before I realized that I had turned the oven off from my previous baking. I turned the oven on, hoping for the best, but what I got were dense chocolate hockey pucks. They went in the garbage and I used the boxed mixes that have been sitting in my pantry.

Once cooked and cooled, hollow the cupcake out in a cone shape (like a carrot in the ground). Don’t go all the way through the cupcake or you will have buttercream coming out of the bottom. Spread the top of the cupcake with chocolate buttercream. Pipe the hole with orange buttercream, spilling up over the top of the cupcake, like a carrot coming out of the ground. I cut the end off of the piping bag for the orange buttercream, but didn’t use a tip. I used leaf tip #352 to pipe the green tops.

Vanilla buttercream:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup shortening
  • 1 tablespoon pure vanilla extract
  • 4 cups sifted confectioners sugar
  • 2-4 tablespoons milk
  • food coloring

To make the chocolate buttercream for the top, follow the same directions, but add 3/4 cup unsweetened cocoa powder.

With a hand or stand mixer, whisk together the butter and shortening until light and fluffy. Mix in vanilla. Begin adding sugar, 1 cup at a time. Buttercream will seem dry. Add 1 tablespoon of milk until you have reached the desired consistency. Set aside 1/4 of the buttercream for the green tops. Color the remaining 3/4 to the orange that you prefer. I like the Wilton Color Right System.

Hydrangea Cookies


Feel free to use roll sugar cookies or ready to bake ones. Once baked and cooled, make your buttercream. I made two separate batches because I wanted two different hydrangeas, but one batch of buttercream will do. I split it in half and made blue and purple icing. The second batch I made a pale blue and left the rest white. I did reserve just a small amount for the leaves. To layer the buttercream, lay the piping bag (fitted with tip #26) on its side, and begin adding the buttercream near the tip, and spreading out near the edge of the bag. You want to layer them so that they will be side by side when the bag is standing up so that both colors come out at once. It will take a little while, but the payoff is worth it 🙂

Begin piping the cookies with just a quick press of the piping bag and release. Work your way around the cookie, and add a second or third layer to desired look. Add a few leaves. Enjoy these beautiful cookies!





One Comment Add yours

  1. mistimaan says:

    Looks yummy 🙂


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