Ingredients
1¼ cups self-raising flour
½ cup caster sugar
1½ teaspoons ground cinnamon
½ cup Capilano honey, warmed
2 eggs
2/3 cup canola or vegetable oil
1½ cups finely grated carrot
frosting
250g cream cheese, softened
1 tablespoon Capilano Honey
1 cup icing sugar mixture, sifted
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
decoration
shredded coconut, for fur
marshmallows, cut into slices with scissors, for ears and cheeks
jellybeans, trimmed, for nose and teeth
licorice pieces, for eyes
½ cup caster sugar
1½ teaspoons ground cinnamon
½ cup Capilano honey, warmed
2 eggs
2/3 cup canola or vegetable oil
1½ cups finely grated carrot
frosting
250g cream cheese, softened
1 tablespoon Capilano Honey
1 cup icing sugar mixture, sifted
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
decoration
shredded coconut, for fur
marshmallows, cut into slices with scissors, for ears and cheeks
jellybeans, trimmed, for nose and teeth
licorice pieces, for eyes
Instructions
-
1
Preheat oven to 180°C. Line 12 - hole regular muffin pan with paper cases.
-
2
Place flour, sugar and cinnamon in a large bowl and stir to combine.
-
3
Place honey, eggs and oil in a medium bowl and whisk until combined. Add to dry ingredients and mix well. Stir in carrot. Fill paper cases about ¾ full with mixture. Bake 20 minutes or until firm. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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4
Place all frosting ingredients into a bowl and beat with an electric mixer until smooth. Spread over cupcakes and decorate with coconut and sweets to form bunny faces.
