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Easter Carrot Cupcakes
Miniature takes on a classic, these chocolate-packed, cookie-topped, Easter Carrot Cupcakes are the perfect alternative for those who aren’t as keen on actual carrots as the Easter bunny.
Miniature takes on a classic, these chocolate-packed, cookie-topped, Easter Carrot Cupcakes are the perfect alternative for those who aren’t as keen on actual carrots as the Easter bunny.
Prep time
45 minutes
Cooking time
20 minutes
Servings
1
Ingredients
Cupcakes
125g Stork with butter
125g caster sugar
2 eggs, large
100g self-raising flour
25g cocoa powder
Frosting
60g Stork with butter
100g icing sugar
20g cocoa powder
To decorate
12 strawberries
150g white chocolate
A little orange food colouring
120g dark chocolate Oreo biscuits, finely crushed
Instructions
Steps
Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
Transfer the cupcakes to a wire rack and allow to cool fully.
Gently melt the white chocolate, add a small drop of orange food colouring and mix well.
Dip each strawberry into the chocolate and set onto a sheet of non-stick baking paper to set.
Dip each strawberry into the chocolate and set onto a sheet of non-stick baking paper to set.
Once all the strawberries have been dipped place the remaining orange coloured chocolate into a small disposable piping bag and drizzle over the strawberries to create the detail on the carrots.
Beat together the Stork with Butter, icing sugar and cocoa powder until light and fluffy. Spread the frosting over the tops of the cooled cupcakes before scattering over the crushed biscuits.
