Carrot patch fairy cakes
- Good Food team
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Serves 16
More effort
Prep: 20 mins
Cook: 20 mins
plus 1 hr freezing
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Transform these Easter fairy cakes into a carrot patch by topping them with vibrant green icing and adding strawberry 'carrots' and Maltesers Mini Bunnies
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75ml vegetable oil
-
95ml low-fat natural yogurt
-
1 egg
beaten
-
1 orange
zested
-
150g light brown soft sugar
-
200g self-raising flour
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½ tsp cinnamon
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1 carrot
(120g) coarsely grated
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16 Maltesers Mini Bunnies (white or milk, both work well)
For the strawberry carrots
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orange gel food colouring
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125g low-fat Greek yogurt
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8 strawberries
sliced into quarters (you can slice them into eights if they're very large)
For the icing
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100g cream cheese
at room temperature
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100g low-fat Greek yogurt
at room temperature
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1½ tbsp maple syrup
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green gel food colouring
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Nutrition: per serving
- kcal237
- fat12g
- saturates5g
- carbs28g
- sugars18g
- fibre1g
- protein4g
- salt0.24g
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Method
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step 1
Start by making the strawberry ‘carrots’. Mix 1 tsp orange food colouring with the yogurt in a bowl. Dip in the strawberry quarters, keeping the green top exposed, then put on a tray lined with baking parchment. Freeze for 1 hr.
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step 2
Keep the remaining yogurt and add a little more food colouring to get a darker shade of orange. Pour into a small piping bag. Once the strawberries have frozen, snip off a small cut in the piping bag and drizzle the strawberries with a thin zig-zag. Return to the freezer until you’re ready to ice the cakes.
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step 3
Heat the oven to 180C/160C fan/gas 4. Line a cupcake tray with 16 small cupcake cases and set aside. Whisk the vegetable oil, natural yogurt, egg, orange zest and a small pinch of salt together until well combined.
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step 4
In a larger bowl, stir the sugar, flour and cinnamon together, then pour the wet ingredients into the dry and fold to combine. Stir in the carrot. Spoon a heaped tbsp of the mixture into each cupcake case and bake for 13-15 mins until springy, risen and golden. Remove from the tins to cool on a wire rack.
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step 5
For the icing, whisk all the ingredients together until it's smooth and holds a small peak. You can transfer to a piping bag for a neater finish to the cupcakes. Keep in the fridge until you’re ready to decorate.
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step 6
To assemble, pipe the top of each cupcake with about 2 tsp icing. Put a decorated strawberry carrot on top of the icing, then arrange a Maltesers Mini Bunny on top too. Best eaten on the day they’re made.
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