Easter Bunny Carrot Cupcakes
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)