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Easter Carrot Cake Muffins

Servings 12
Ready in 1 hour

Equipment

  • 1 12-cup muffin tray

Ingredients

  • 1 pack snacking carrots
  • 2 eggs
  • 1½ cups milk
  • ½ cup oil
  • 1 pack sweet muffin mix (available in our Kitchen)
  • 125 g butter room temperature
  • 1 pack cream cheese
  • 2 cups icing sugar

Instructions

  • Before you start
    Preheat oven to 180°C. Line a 12-cup muffin tray with muffin liners.
  • Prep mixture
    Grate carrots until you have 1 1/2 cups worth. Place in a large bowl with egg, milk and oil and stir to combine. Add muffin mix and gently fold together.
  • Bake cupcakes
    Divide batter between muffin cups and bake for 25 minutes, until a knife inserted comes out clean. Allow the cupcakes to cool completely before icing or the icing will just melt off.
  • Make icing
    Place butter and cream cheese in a large bowl and use electric beaters to beat for about 5 minutes, until pale and smooth. Add icing sugar and beat another 2 minutes until smooth and combined. Set aside in the fridge.
  • Decorate
    Ice your cupcakes however you like! We made some cute bunny bottoms out of fondant (see tips below), but you could also use sprinkles or speckled eggs!
Course: Dessert, Snack