Mini Carrot Cakes with Buttercream Frosting Recipe
Delight in the taste of spring with these mouth-watering carrot cake cupcakes, crowned with luscious buttercream and adorned with colourful mini eggs. An enchanting treat for a spring celebration.
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Cooking tools:
- Piping bag
- Muffin tin
- Cupcake liner
- Kitchen scale
- Grater
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Toothpick
- Oven
- Airtight container
Ingredients
- 200 g Self-raising flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 175 g Light brown sugar
- 140 ml Sunflower oil
- 2 Large eggs, beaten
- 200 g Grated carrots
- 50 g Chopped walnuts
- 150 g Unsalted butter, softened
- 300 g Icing sugar
- 1 1/2 tbsp Milk
- 1/2 tsp Vanilla extract
- 100 g Mini eggs
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