These vegan BLW Easter Bunny Carrot Cupcakes are a simple but effective sweet to make this Easter. They contain nutrient dense ingredients, are packed with flavour, and have the cutest bunny faces made with vegan buttercream (recipe on our app) or coconut frosting, desiccated coconut for a “furry” effect, and fresh strawberries and raisins for the facial features. These also freeze great without the fruit on top, so you can make some for Easter and store some away for later.

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Easter Bunny Carrot Cupcakes

Prep Time 15

Cook Time 20

Total Time 35

Servings 12

Suitable For 18+ months

Ingredients

WET INGREDIENTS:

1 medium carrot (100g, finely grated)
2 large bananas (220g peeled, mashed)
125 ml soy milk
60 ml olive oil
1 tsp apple cider vinegar

DRY INGREDIENTS:

120 g spelt flour (plain or GF works)
50 g rolled oats
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
50 g raisins (*omit for babies 12-18 months)
50 g walnuts (finely chopped)

TO DECORATE:

200 g cashew buttercream frosting (or a mix of 250g coconut yogurt and 80ml melted coconut oil to set firm)
50 g desiccated coconut
100 g strawberries
20 g raisins (omit for <18 months)

Instructions

Preheat your oven to 180c/350f.
Add the wet ingredients to a bowl & stir to combine.
Then stir in all of the dry ingredients.
Spoon the mixture evenly across a 12 muffin liners in a tray.
Cook for 18-20 mins for large muffins, or until a toothpick comes out clean.
If frosting, make this while the muffins are baking and leave in the fridge to firm up. Prep the toppings by cutting strawberries in quarters for ears (6 strawberries will give 12 pairs of ears), and cut 2 strabwerries into strips to create triangle noses. And arrange 24 raisins into pairs of roughly even sizes (12 pairs).
Let the muffins cool in the tray for a few mins before removing from the liners, and allow to cool fully before adding the optional frosting.
Frost the cupcakes by spreading your frosting of choice on them, then dipping in the dessicated coconut to create a "furry" look, then arrange the ears on (add a little frosting if needed to get them to stick), and finishing with adding the eyes and noses to each cupcake.

Storage

Store in the fridge for 3 days or freezer for 2 months (freeze frosted but without the added fruit toppings)

Notes

Store in the fridge for 3 days or freezer for 2 months (freeze frosted but without the added fruit toppings)

Did you make this recipe?

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