Honey Bunny Cupcakes
½ cup caster sugar
1½ teaspoons ground cinnamon
½ cup Capilano honey, warmed
2/3 cup canola or vegetable oil
1½ cups finely grated carrot
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
shredded coconut, for fur
marshmallows, cut into slices with scissors, for ears and cheeks
jellybeans, trimmed, for nose and teeth
licorice pieces, for eyes
Preheat oven to 180°C. Line 12 - hole regular muffin pan with paper cases.
Place flour, sugar and cinnamon in a large bowl and stir to combine.
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.
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.