Calories; 230 cals per cupcake.

Weight of cupcake is 35grams

Carrot Cupcake - Makes 12 mini cupcakes, 5cm cupcake case holders


Preheat the oven to 180 degrees. Line a 12 mini cupcake pan with cupcake liners.

In a medium bowl, sift flour, baking soda, salt, cinnamon, and whisk to combine.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Combine half of the wet ingredients into the dry ingredients and fold to combine. Once combined, fold in the rest of the wet ingredients into the dry. Add shredded carrot, fold in gently.

Bake for 20 minutes, or until firm and a clean skewer is produced when testing the middle. Transfer to a wire rack to cool.

Time for the decorations

Whisk together softened butter and icing sugar in a medium bowl. Add 3 drops of red natural food colouring and 2 drops of yellow natural food colouring.

Transfer icing from bowl into piping bag and pipe swirled design onto cupcakes.

Place Kinder mini eggs into the icing, ensuring ¼ is submerged within the icing.

Lightly sprinkle your kitchen bench with icing sugar and roll out fondant. Divide fondant into 12 serves. Reserve one gram of each serve for the pink easter bunny feet.

Cut out small circles for the bunny feet and place half on the icing and half on the egg.

Using the remaining fondant, place half a drop of red natural food colouring and fold through to combine. Roll into small balls for paw print of the bunny feet. Assemble onto white bunny foot.

Roll a small portion of the white fondant into small ball for the tail.

Serve and enjoy.