These little cakes are a great project to make with your kids during the Easter holidays, they use a super simple carrot cake recipe and don’t need any fancy tools to make them! I have also made a few bunny faces and some easy egg nests for you to try too.
Makes 12-14 large cupcake sized cakes
200g light soft brown sugar
200ml sunflower oil
200g plain flour
¾ tsp bicarb of soda
¾ tsp baking powder
¾ tsp ground cinnamon
½ tsp ground cardamom
few drops vanilla extract
200g finely grated carrots
Cream Cheese Frosting
- 250g soft butter
- 125g mascarpone cheese
- 500g icing sugar
- 125g full fat cream cheese
- 1tsp vanilla extract
Line a muffin tin with 12-14 large cupcake cases. Preheat the oven to 180C
Measure the flour, bicarb, baking powder, cinnamon, & cardamom (I love cardamom but if you don’t have any mixed spice or ground ginger works well too) into a bowl and whisk lightly together.
In another bowl beat the sugar, oil and eggs together until thoroughly combined.
Gradually add the flour mixture and beat in well.
Fold in the grated carrots.
Fill each cupcake case up to approx. 2/3rds level.
Bake for 20-25 mins until firm but springy to the touch. Remove from the oven and leave to cool on a wire tray.
To make the frosting, beat the butter until smooth and pale,
add the mascarpone and beat well,
stir in the icing sugar,
then soften the cream cheese in a different bowl with the vanilla,
Finally add to the rest of the mixture, beat briefly until just combined keep cool until ready to use.
When the cakes are cool you are ready to decorate.
- Green sprinkles
- white fondant, pink fondant
- white mini marshmallows
Spread a thin layer of the icing over the top of the cake, then roll the edges in the sprinkles to make the ‘grass’
Fill a piping bag or plastic food bag with some icing, Don’t put too much in as it doesn’t like getting warm in your hands. Snip off the end or corner to make a hole about 1.5cm across. Hold the piping bag just above the centre of the cake and squeeze out a big blob to form the bunny bottom. Pop a mini marshmallow in the centre for the tail.
To make the feet roll a small ball of white icing, just a little bigger than a marble, cut in half to get two equal sized balls. Roll in your hands to make a tear drop shape. Flatten down to make the foot shape, use a blunt knife or cocktail stick to push in two indents for the paws. Make three small flattened circles for the paws then a slightly larger oval for the pad on the foot.
- large white marshmallows
- pink edible glitter
- mini white & pink marshmallows
- chocolate fondant
Pipe a low swirl over the top of the cup cake
Cut the large marshmallow diagonally across to make two ears then dip the cut side in the pink edible glitter.
To make the eyes cut a mini marshmallow lengthways and trim slightly, add a couple of small balls of chocolate fondant.
For the nose and mouth, roll a thin sausage of chocolate fondant tapering each end, bend in half and curl up at the end. pop this at the bottom of the cake, make some teeth from snipped off end the white mini marshmallow you used for the eyes. Cut a pink marshmallow in half for the nose and place at the top of the mouth, add the eyes directly above the nose then finish with the ears on top.
- Chocolate vermicelli strands
- Crispy shell mini eggs
Pipe a swirl on the top of the cakes, sprinkle with the vermicelli and add the eggs! Simple!!
Perfect for an Easter get together!