DETAILS
Makes 8
Prep 35 mins
Cook 20 mins
INGREDIENTS
- 1 tbsp ground flaxseed
- 4 tbsp cold water
- 125g finely grated carrots
- 85g sugar
- 1 tsp cinnamon
- 25g sultanas
- 100g plain flour
- 1 tsp baking powder
- 70g dairy-free margarine, melted
To decorate:
- 150g icing sugar, sifted
- 2 tbsp cocoa powder
- 75g dairy-free margarine
- sweets to decorate, e.g. vegan jelly sweets from Biona, Skittles, Jelly Tots
METHOD
- Preheat the oven to 200C/fan 180C/gas 6. Blend the flaxseed and water and set aside for 10 minutes.
- Mix the grated carrots, sugar, cinnamon and sultanas in a bowl. Stir in the flour and baking powder. Melt the margarine and add it to the mix, together with the ‘flax egg’. Stir until the batter is evenly combined, then divide between eight muffin cases
- Bake for 20 minutes until golden brown, then test with a toothpick to ensure the cakes are cooked. Set aside until completely cool.
- To make the icing, beat the icing sugar, cocoa and margarine in a large bowl until smooth. Transfer the icing into a piping bag with a ‘grass’ nozzle, and pipe in circles around the edge of each cupcake until you get a nest effect (about three circles).
- Chill for a couple of hours, or overnight, until the icing becomes slightly firm to the touch. Fill each nest with a selection of colourful vegan sweets or mini chocolate eggs.
Cook’s tips
To get the nest effect, you will need to use a ‘grass’ icing nozzle. They are inexpensive and it’s easy to get a good result. This will also come in handy if you want to decorate cupcakes with grass icing or shaggy fur for cute animal cakes.
Recipe created by Chava Eichner. Find her on Instagram @flavourphotos.