Easter Bunny Carrot Cupcakes

Serves 12 Vegan Vegetarian Nut Free Easter
Prep time 35 mins Cook time 20 mins Total time 55 mins



  • 150ml Koko Original 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


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

Give this recipe some Koko love!



  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.


  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.