Lindt Easter Carrot Cupcakes

Name: Lindt Easter Carrot Cupcakes
Ingredients: For the Cupcake Batter; 350g Self Raising Flour; 1 ½ tsp Baking Powder; ½ tsp Cinnamon, ground; 170g Butter, melted and cooled; 200g Dark brown sugar; 1 Egg; 100g Natural yoghurt; 350g Carrots- around 3 medium sized ones, finely grated and steamed in the microwave for 2 minutes; 200g Lindt EXCELLENCE Extra Creamy, depending on how generous you feel, chopped coarsely; 20ml Brandy; Icing; 250g Cream cheese; Little Lemon juice (from half a lemon); 6-7 White LINDOR Truffles, Melted; Decoration; 60g Desiccated coconut shreds, toasted; 12 12 Lindt GOLD BUNNY or your favourite Easter Lindt Chocolates

www.lindt.com.au

Delicious cupcakes made with carrots and topped with a Lindt Mini GOLD BUNNY. A true Easter delight.

View Original

Share this recipe:

Ingredients

For the Cupcake Batter
350g Self Raising Flour
1 ½ tsp Baking Powder
½ tsp Cinnamon, ground
170g Butter, melted and cooled
200g Dark brown sugar
1 Egg
100g Natural yoghurt
350g Carrots- around 3 medium sized ones, finely grated and steamed in the microwave for 2 minutes
200g Lindt EXCELLENCE Extra Creamy, depending on how generous you feel, chopped coarsely
20ml Brandy
Icing
250g Cream cheese
Little Lemon juice (from half a lemon)
6-7 White LINDOR Truffles, Melted
Decoration
60g Desiccated coconut shreds, toasted
12 12 Lindt GOLD BUNNY or your favourite Easter Lindt Chocolates