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Easter bunny carrot cupcakes

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  • Serves18
  • Cook time30 minute
  • Prep time30 minute, + cooling time
Four Easter bunny cupcakes decorated with carrots

Turn classic carrot cake into little cupcakes this Easter. The kids can have fun with the decorating.

Ingredients

  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) vegetable oil
  • 1/4 cup (60ml) orange juice
  • 3 carrots, peeled, coarsely grated
  • 2 cups (300g) self-raising flour
  • 1 1/2 cups (330g) brown sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp finely grated orange rind
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Orange and green Mars M&M’s and M&M’s Minis, to decorate

Orange cream cheese icing

  • 250g cream cheese
  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tbs orange juice

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Preheat oven to 180°C. Line 18 holes of two 1/3-cup (80ml) muffin pans with paper cases. Whisk the egg, oil and orange juice in a jug. Combine the carrot, flour, sugar, bicarbonate of soda, orange rind, cinnamon and nutmeg in a large bowl. Add the egg mixture and stir to combine.

  2. Step 2

    Spoon the mixture evenly among the prepared pans. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.

  3. Step 3

    To make the orange cream cheese icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and orange juice and beat until the mixture is well combined.

  4. Step 4

    Spread a little of the icing over the top of each cooled cupcake. Arrange the M&M’s and M&M’s Minis on the icing to make carrot shapes.

Easter bunny carrot cupcakes

Easter bunny carrot cupcakes
  • Serves18
  • Cook time30 minute
  • Prep time30 minute, + cooling time
Ingredients
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) vegetable oil
  • 1/4 cup (60ml) orange juice
  • 3 carrots, peeled, coarsely grated
  • 2 cups (300g) self-raising flour
  • 1 1/2 cups (330g) brown sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp finely grated orange rind
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Orange and green Mars M&M’s and M&M’s Minis, to decorate

Orange cream cheese icing

  • 250g cream cheese
  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tbs orange juice
Method

  1. Step 1

    Preheat oven to 180°C. Line 18 holes of two 1/3-cup (80ml) muffin pans with paper cases. Whisk the egg, oil and orange juice in a jug. Combine the carrot, flour, sugar, bicarbonate of soda, orange rind, cinnamon and nutmeg in a large bowl. Add the egg mixture and stir to combine.

  2. Step 2

    Spoon the mixture evenly among the prepared pans. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.

  3. Step 3

    To make the orange cream cheese icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and orange juice and beat until the mixture is well combined.

  4. Step 4

    Spread a little of the icing over the top of each cooled cupcake. Arrange the M&M’s and M&M’s Minis on the icing to make carrot shapes.