Carrot Easter Bunny Cupcakes

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves: 12

1 ½ cup self raising flour
1 teaspoon cinnamon
1 cup light brown sugar
2/3 cup desiccated coconut
2 cup grated carrot
1 cup fresh pineapple, chopped into ½ cm pieces
½ cup canola oil
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Cream cheese icing
100g low fat cream cheese, softened
30g unsalted butter, softened
½ teaspoon lemon zest
1 ½ cup icing sugar

1 cup shredded coconut
24 candy bananas
24 purple jelly tots
12 white marshmallows
12 red jelly tots
1 roll liquorice, cut into 2cm long whiskers along the lines
24 peppermint Tic Tacs

Preheat oven to 180°C (160°C fan-forced) and line a 12-hole standard muffin tray with paper cases.

In a large bowl, mix the flour, cinnamon, sugar and coconut together, before adding the carrot and pineapple. In a medium sized jug, whisk the oil, eggs and vanilla. Pour over the carrot mixture and stir until well combined. 

Divide the mixture evenly into paper cases and bake in the preheated oven for 30 minutes. Allow cakes to cool in muffin tray for 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, mix the cream cheese and butter together with an electric mixer until smooth, then add lemon zest and icing sugar. Chill in the fridge until cakes have cooled and then ice with ¾ of the icing.

To decorate cakes, place coconut in a small bowl and dip each cake until coated. Using the remaining icing, stick two bananas for ears, two purple jelly tots for eyes, one marshmallow halved for cheeks (cut side up), one red jelly for nose, six liquorice strips for whiskers and two Tic Tacs for teeth on each cake.

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