Ray's' Butterfly Carrot Cupcakes

• 1 box carrot cake
• 1 cup milk
• 2/3 cup vegetable oil
• 1/2 tsp nutmeg
• 1/2 tsp pumpkin pie spice
• 1/2 cup shredded carrots
• 1 pints heavy whipping cream
• 2 tbsp sugar
• 1 pretzels
• 1 mini pretzel sticks
• 1 candy rounds

1. Add all ingredients together for cupcakes bake as directed let cool.
2. Add heavy cream and 2 tbspn of sugar whip on high till thickened.
3. Now decorate add pretzel rounds for wings cut sticks in half for antennas and candy rounds for body.

carrot cake, milk, vegetable oil, nutmeg, pumpkin pie spice, carrots, cream, sugar, pretzels, rounds

Taken from cookpad.com/us/recipes/344626-rays-butterfly-carrot-cupcakes (may not work)