Easter Bunny Carrot Cupcakes

Prep time
35 mins
Cook time
20 mins
Total time
55 mins

Ingredients

Cupcake

  • 150ml Koko Original Like Milk
  • 200g Coconut Oil or Vegetable Oil
  • 2 TBSP Flaxseeds
  • 275g Self Raising Flour
  • 1/2 TSP Cinnamon
  • 1 TSP Mixed Spice
  • 200g Caster Sugar
  • 50g Desiccated Coconut
  • 4 TBSP Orange Marmalade
  • 300g Grated Carrot

Orange Buttercream

  • 250g Koko Spread or Koko Cream Cheese Alternative
  • 1 Fine Orange Zest
  • 75g Icing Sugar

Decorations

  • Freedom Mallows Marshmallows
  • Dark Chocolate sprinkles
  • Dark Chocolate Buttons
  • Coloured Sprinkles
  • Doisy & Dam Chocolate Drops

Method

Cupcake

  1. Preheat oven to 180C and lightly grease 10 cupcake tins or use cupcake cases.
  2. Boil Koko Original, oil, flaxseed in a saucepan, once boiling take off the heat.
  3. Sieve flour, cinnamon and mixed spices into a mixing bowl, then stir in sugar, desiccated coconut and marmalade.
  4. Slowly add the milk mixture into the dry ingredients.
  5. Once a batter is formed, add the grated carrot.
  6. Spoon batter into cake tins/cases and bake for 20 minutes, test by stabbing with a skewer, if skewer comes out dry the cake is cooked. Leave cakes too cool.

Decorating

  1. While the cupcakes are cooling, make the frosting by combing the Spread, orange zest, food colouring and icing.
  2. When cakes are cooled, pipe the buttercream on top.
  3. Use decorations to make bunnies.