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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.
  • Cooking time20 minutes
  • Prep time45 minutes
  • Servings1 portions
recipe image Easter Carrot Cupcakes

Ingredients

  • 125g Stork with butter
  • 125g caster sugar
  • 2 eggs, large
  • 100g self-raising flour
  • 25g cocoa powder
  • 60g Stork with butter
  • 100g icing sugar
  • 20g cocoa powder
  • 12 strawberries
  • 150g white chocolate
  • A little orange food colouring
  • 120g dark chocolate Oreo biscuits, finely crushed
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
  2. Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
  3. Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
  4. Transfer the cupcakes to a wire rack and allow to cool fully.
  5. Gently melt the white chocolate, add a small drop of orange food colouring and mix well.
  6. Dip each strawberry into the chocolate and set onto a sheet of non-stick baking paper to set.
  7. Dip each strawberry into the chocolate and set onto a sheet of non-stick baking paper to set.
  8. 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.
  9. 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.
  10. Top with a strawberry carrot and serve.