Mini Carrot Cakes with Buttercream Frosting Recipe | Rustle Up
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rustle-up.com.
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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