Easter Cupcakes
45 minutes
Moist and sweet carrot cupcakes with a cream cheese icing and some mini Easter eggs to garnish. Also great for children's birthday parties.
Honigkuchenpferd
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Ingredients
Makes: 18 cupcakes
- Cupcakes
- 250g flour
- 1 tablespoon baking powder
- 2 teaspoons bicarb soda
- 1 teaspoon cinnamon
- pinch salt
- 200ml oil
- 4 eggs
- 175g brown sugar
- 300g grated carrots
- 100g nuts (pecans, hazelnuts, walnuts etc), diced
- Icing
- 200g cream cheese
- 100g icing sugar
- 50g butter, softened
- 1/2 teaspoon cinnamon
- green food colouring
- small sugar Easter eggs, to decorate
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 180 degrees C. Grease a cupcake tin or line it with patty cups.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, beat the oil with the eggs until frothy, then beat in brown sugar.
- Stir the eggs into the dry ingredients until just blended. Stir in carrots and nuts.
- Pour batter into cupcake cups and bake 25 minutes. Let cool before adding the icing.
- Make the icing by combining all ingredients with an electric mixer. Spread over cupcakes and decorate with sugar eggs.
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