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Bunny ear muffins recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Surprise loved ones with adorable carrot cake bunny muffins in place of traditional Easter treats.
Ingredients:
  • 265g (1 3/4 cups) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 5.00 gm ground cinnamon
  • 20g (1/4 cup) desiccated coconut
  • 80g (1/2 cup, lightly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 250g (2 1/2 cups, firmly packed) coarsely grated carrot
  • 95g (1/2 cup) raisins
  • 125g (1/2 cup) unsweetened apple sauce
  • 125ml (1/2 cup) vegetable oil
  • 3 eggs
  • 4.40 gm vanilla extract
  • 25g (1/3 cup) shredded coconut
  • 18 pink marshmallows, cut in half with scissors
  • 250g pkt cream cheese, at room temperature, chopped
  • 125g unsalted butter, at room temperature, chopped
  • 80g (1/2 cup) icing sugar mixture
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced while you line eighteen 80ml (1⁄3 cup) muffin pans with paper cases. 2. In a bowl, sift flour, bicarb, and cinnamon together. Then add coconut, sugars, carrot, and raisins. Mix until well combined.
  • In a jug, combine apple sauce, oil, eggs, and vanilla, whisk until smooth. Add this mixture to the flour and stir until well combined.
  • Divide the mixture evenly among the muffin pans and bake for 18-20 minutes or until a skewer inserted into the middle comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Using electric beaters, whisk all the ingredients in a bowl until smooth and fluffy to create the cream cheese frosting.
  • Frost muffins with icing, sprinkle coconut on top, and finish by adding marshmallows to create bunny ears.

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