Carrot and Orange Bunny Tail Cupcakes
Makes 12 medium cupcakes
For the cupcakes
- 120g caster sugar
- 100g unsalted butter, softened
- ½ tsp cinnamon
- Pinch nutmeg
- 2 eggs, lightly beaten
- 70g grated carrots
- 1 medium orange, zest and juice
- 170g plain flour
- 2 tsp baking powder
- 60ml milk
For the butter cream:
- 180g butter, softened
- 350g icing sugar, sieved
- 1 tsp vanilla extract
- Green colour paste
For the bunny tails
- Siucra roll out icing
- Pink colour paste
- Edible glue
- Disposable piping bag and a multi hole nozzle for piping the grass
Preheat the oven to 180°C/fan160°C/Gas 4. Line a muffin tray with medium size cupcake cases.
To make the cupcakes
Place the caster, butter, cinnamon and nutmeg into a mixer and whisk for to 3 to 4 minutes until pale and fluffy.
Pour in the beaten eggs and whisk until just mixed. Add the grated carrots, orange zest and juice.
Fold in the flour and baking powder. Pour in most of the milk until a soft batter forms.
Using 2 spoons, neatly scoop the mixture into the cases and bake for about 15 to 18 minutes. They should be risen, golden brown and when a skewer is inserted into the middle it should come out clean. Allow to cool completely before decorating. The cupcakes should be level.
To make the buttercream
Cream the butter, icing sugar and vanilla in a mixer. Add enough green colour for the grass.
Spoon the buttercream into the piping bag fitted with a grass tip nozzle. Pipe the grass over the top of the cupcakes.
To make the bunny tails
Roll a piece of the Siucra roll out icing the size of a €2 coin into a ball and flatten one side – this is for the body and place it in the grass. Roll out a much smaller piece of Siucra roll out icing for the tail. Secure it on with a little edible glue.
Make two bunny feet
Small oval shapes. Colour a piece of Siucra roll out icing pink for the pads of the feet and make one a little larger than the other 3. Place them in position using edible glue. Now secure the feet into position as well. Repeat for all the other cupcakes.