Bunny Carrot Cupcakes
Serves 16
45 minutes to make
Ingredients
For the cupcakes
- 3 medium eggs
- 175g light brown suga
- 150ml vegetable oil
- 195g gluten-free self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground cinnamon, plus extra to finish
- 1/2 tsp ground ginger
- Grated zest of 1/2 orange
- 185g carrots, grated
For the Cream Cheese Frosting
- 150g unsalted butter, softened
- 150g icing sugar
- 300g cream cheese
- 1 tsp vanilla extract
- Green food colouring gel
Decoration
- 16 KITKAT Bunny 11g
- 16 Mini Fondant Carrots
You will also need:
- Oven
- Mixing bowl
- Muffin cups
Method
- Preheat the oven to 160°C fan/ 180°C.
- In a large mixing bowl, crack in the eggs, then add the sugar and oil. Mix until well combined.
- In a medium mixing bowl, add the flour, bicarb, cinnamon, & ginger. Add the dry mixture to the wet mixture & gently fold in.
- Add the orange zest & grated carrots. Fold into the mixture & spoon your evenly into the 16 cupcake cases.
- Bake in the oven for 20–25 minutes until golden and cooked through. Remove the cupcakes from the tins and cool completely.
- While cooling, make the cream cheese frosting. Place your butter into a bowl & mix on a medium speed until the butter has turned a lot paler.
- Add your icing sugar & beat for about 3 minutes.
- Add in your cream cheese & vanilla extract and mix for a couple more minutes until well combined, and the icing is light and fluffy. Mix in the green food colouring till you are happy with the colour.
- Pipe the green cream cheese frosting onto each cupcake so it looks like grass (you could spoon it on too)! Finish each cupcake with a KitKat ® Bunny and a little edible carrot!