Ingredients
1 cup self-raising flour
(225g)
1 cup caster sugar
(280g)
3 eggs
room temperature
½ cup butter
(125g), softened and cubed
½ cup milk
(125ml)
zest and juice of two limes
1 tsp vanilla paste
250g cream cheese
softened
½ cup icing sugar
(80g), sifted
zest and juice of one lemon
1 store-bought marzipan
for the carrots
orange food colouring
green food colouring
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 oven
- 1 muffin tin
- 1 wire rack
- 1 sharp knife
Instructions
- Preheat oven to 180°C (160°C fan-forced) and place cupcake liners in a 12-hole muffin tin. Combine all ingredients and beat for five minutes. Spoon into muffin tin and bake for 15 minutes if making cupcakes (or until golden and a skewer comes out clean). While cakes are cooking, take three-quarters of the marzipan and knead the orange food colouring into it (gloves are a good idea here!) then set aside. Knead the green colouring into remaining marzipan.
- Let the cupcakes cool completely on a wire rack while making the icing. To do this just beat together all ingredients until you have a nice, tangy and thick consistency.
- Make the carrots by shaping a piece of the orange marzipan (about the size of a Malteser) into a small fat sausage, then work one end into a point and gently roll in the palm of your hand until you have a horn or carrot shape. Repeat with remaining carrots. Score lines across each one with a sharp knife. Shape the green marzipan into little carrot tops and gently press two into the top of each carrot. Keep in the fridge until needed.
- To assemble, generously ice the cupcakes then press one or two carrots into the top of each one. Sprinkle with remaining lime zest and serve.
Notes
Tip
You may use fondant instead of marzipan if you prefer.
Tip
You can also make one large cake instead of 12 cupcakes. Simply pour the cake mixture into a greased and lined 24-cm springform cake tin and bake for 30-35 minutes instead of 15-20 minutes.
