Celebrate with something a little sweet that pays homage to our favourite puffy-tailed friend, the rabbit.. Gorgeous carrot cupcakes for a dainty take on the classic carrot cake that certainly will appeal.
75g caster sugar
225g wholemeal flour
2 tsp baking powder
200ml sunflower oil
300g grated carrot
150g dried fruit
1 tsp cinnamon
1 tsp mixed spice
For the topping
125g cream cheese
275g icing sugar
Preheat your oven to 180c/160c fan /Gas mark 4, and line your cupcake trays.
Beat together the sugar, oil and eggs until smooth, stir in the grated carrot and dried fruit.
In a separate bowl sift the flour, baking powder and spices, add the carrot mixture and mix well.
Fill your cupcake cases and bake for 25 minutes or until a skewer comes out clean.
For the topping beat the butter until it is soft then beat in the cream cheese until smooth.
Stir in the icing sugar until it reaches a nice smooth consistency, then simply pipe in onto your cupcakes once they have cooled.
Best eaten: Once the topping has set and formed, that slight bite to the icing is simply delicious.