mini easter nest carrot cupcakes.

i know easter is around the corner when i see chocolate bunnies and eggs in the supermarket.
i spotted some really adorable easter cupcake holders, with prints of bunnies and chicks on them.
unfortunately, they kinda disappeared after the brown batter was placed in them.
but... i also found some really cute mini spotted chocolate eggs!
and decided to use them as a topping for my carrot cupcakes.

i pipped on some chai flavored buttercream to make the "nest" and place the eggs carefully in their nests without breaking them.

i know its a bit early to make easter goodies but i couldnt wait to make them,
with chocolate eggs in the pantry and all.

Carrot cake mini cupcakes

Makes 24 mini cupcakes

1/2 cup sugar
1 large eggs, room temperature
1/4 cup vegetable oil
1/4 teaspoon pure vanilla extract
1/8 cup buttermilk
3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups grated carrots
1/4 cup raisins or walnuts
  1. Preheat oven to 175 degrees. Line mini muffin cups with mini cupcake liners and put aside.
  2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl until well combined.
  3. In a large bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until just incorporated.
  4. Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with frosting.
Chai Buttercream frosting

125g softened butter
1/2 cup icing sugar
3 tablespoons of chai syrup

Beat all the ingredients together until smooth.

Using a medium star piping tip, pipe rosets onto the cooled cupcakes and top with mini easter eggs.

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