Piping the carrots were much easier than I thought. I used a medium sized round tip and just piped a line then dragged it at the tip. I wasn't completely happy with the greens because I originally wanted to use parsley to make it look more realistic. I used a cream cheese frosting for the cupcakes and a butter cream frosting for the carrots. Cream cheese frostings usually come out softer than a butter cream and can't be stiffened with the addition of icing sugar. The butter cream holds its shape much better and it's important that the carrots don't lose their shapes and smudge all over the place.
1 recipe for carrot cupcakes
1 recipe for cream cheese frosting
1/2 recipe for butter cream frosting
food coloring : red, yellow, green
You can pipe on the frosting but why waste a piping bag when you are going to hide it under the chopped walnuts anyways. I used my 9-inch offset spatula (a butter knife would also work) and just frosted each cupcake liberally.
Turn them in the walnuts so the outside gets completely coated, leaving a window in the center for the carrots.
separate the frosting into 2 bowls. Begin with a drop of red and yellow food colouring and add more until you get the desired shade of carrot colour. There's really no measurement for this because colour preferences will be different and the amount of frosting you have will also influence the colour.
So just start piping the carrot from the center and drag it down, leaving some space on top for the greens. You'll notice that there are some lines on the carrots that resembles the wrinkles on the real carrots. At first I thought I'd have to go in and draw them on, but it just naturally appeared as I piped them.
You can see the tip that I used for the carrots. For the greens I just snipped off a tiny bit from the tip so I have a more control.