Carrot Cake Cupcakes

Step 1

Pre-heat oven to 180°C (160°C fan forced) & line 12 patty pans into a muffin tin. In a large bowl, whisk together well the flours, sugar, baking powder, bi-carb soda, cinnamon, nutmeg and salt. Add eggs, oil, vanilla and grated carrot. Mix well with a wooden spoon.

Step 2

Evenly divide batter into patty pans (approx. 3/4 full) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs visible.

Step 3

Cool completely, before decorating with cream cheese frosting, chocolate eggs and chocolate flakes. For icing, beat together the cream cheese and butter until smooth and creamy.

Step 4

Add vanilla extract and lemon juice with mixer on low, gradually add in icing sugar until all combined, scraping down sides of the bowl as needed. Dollop a tablespoon of icing onto each cupcake, top with chocolate eggs and chocolate flakes.