Easter is literally a couple of weeks away, most of the children break up next week but the youngest not until the week after…it’s one of those split holidays, oh joy. Anyway, I am trying to muster up some Easter enthusiasm from somewhere very deep within…I may just have to make this Pompom tail bunny garland from Mum In The Mad House to get me into the mood. Isn’t it cute! Anyway, I have made some Easter carrot cupcakes, very easy to make but they would look great at any Easter themed party.
These are very light carrot cakes, using only a small amount of grated carrot and some cinnamon. I did use a Sukrin cake mix that I was sent to make the cakes (I have however given you the conventional recipe too) The Sukrin cake mix is sugar, gluten, wheat and egg free, although I used eggs in the recipe. You have to agree the cakes have an impressive rise. The mixture is sweetened using all-natural sweetener erythritol. To be honest, the children couldn’t taste the difference however I think I must be extra sensitive because I could taste the sweetener and it left an after taste in my mouth. If you are watching your sugar and carb intake though or following a paleo diet then Sukrin mixes could be the answer for you.
The chocolate ‘eggs’ are also sugar free (the sugar strands obviously are not) I made them using Sukrin sugar free chocolate, safe for coeliacs too! Yay. This tasted great, in my opinion.
These cakes would look extra special with a huge marzipan carrot ‘planted’ into the grass…I have these fab ideas but never the time to implement them but if I did that’s what I would do. The ‘grass’ for the cakes is edible and sugar free and I bought it and the carrots from the Cake Decorating Company. So, whilst the cakes I made were sugar free, there is obviously sugar in the buttercream but I used the bare minimum to cover the cakes just enough to get the grass to stick.
Easter carrot cupcakes recipe
- 125g softened unsalted butter ( I use stork, or pure if making them dairy free)
- 125g caster sugar
- 125g self raising flour (gluten free)
- 100g grated carrot
- 2 eggs
- 2 teaspoons cinnamon
- 2-3 tablespoons milk (replace with a dairy free milk if necessary)
- 40g milk chocolate
- 70g very soft butter (I used a dairy free spread)
- 100g icing sugar (approx)
- 30g edible green grass
- 12 royal icing carrots
- Preheat oven to 200ºC/gas mark 6
- Put all the ingredients except for the milk into a food processor and blitz until smooth. Add the milk down the funnel whilst pulsing to make a soft dropping consistency.
- Stir in the carrot.
- Easy Peasy!!
- If doing in the traditional way, cream the butter and sugar, add the cinnamon and then the eggs one at a time adding a spoonful of flour each time. Fold in the remainder of the flour, then add the milk.
- Divide the mixture between 12 cupcake cases
- Bake for 15-20 minutes until cooked and golden.
- Allow to cool completely on a wire rack
- Whilst the cakes are cooking melt the chocolate in a bowl over a barely simmering pan of water.
- If you draw some egg shapes on a piece of baking parchment this helps keep them to a similar size although my shaky hands meant there was still discrepancies in mine.Turn the paper over so you can see the shapes through the paper.
- Put the melted chocolate in an icing bag (or a sandwich bag), snip off the end and pour onto the parchment paper to make egg shapes.
- Cover the chocolate with sprinkles, if using and put the tray in the fridge until the chocolate is set hard.
- Put the butter into a large bowl and whisk until soft, gradually whisk in the icing sugar until you have a thick consistency. You may need a little more, or a little less icing sugar.
- Cover the cupcakes in the icing, enough to act as a sticky surface for the green grass to adhere to.
- Press the green grass onto the icing and finish with a chocolate egg and a carrot.