Carrot cupcakes with a twist of chocolate

These little chocolatey delights are easy to make as a family and with White Lindor icing, truly scrumptious!

• Preparation: 15 mins
• Cooking: 25 mins
• Serves: 12

What you need:

Cupcakes:

• 350g Self Raising Flour
• 1 Tsp of Baking Powder
• Pinch Sea Salt
• 1/2 Tsp of Ground Cinnamon
• 170g Butter - melted and cooled
• 200g Dark brown sugar
• 1 Large Egg
• 100g Natural yoghurt
• 3 Medium sized carrots, finely grated
• and steamed in microwave for 2 mins.
• 2-3 Squares of Lindt Milk Chocolate, chopped

Icing/decoration:

• 250g Cream Cheese
• Juice of half a lemon
• 6 Lindor white Truffles, melted
• 60g Toasted desiccated coconut shreds
• 12 Lindt Gold Bunnies

What you do:

1. Preheat the oven to 185°C.
2. In a large bowl combine all dry ingredients and set aside.
3. In a separate bowl combine the melted butter, brown sugar, egg and yoghurt.
4. Mix in the grated steamed carrots. Gradually mix in the dry ingredients and mix until combined. Lastly mix in the chocolate chunks.
5. Divide the mixture into cupcake cases on a baking tray and bake for approximately 25 minutes or until a skewer comes out clean. Allow to cool fully.
6. Soften the cream cheese in the electric mixer with a paddle attachment. Add lemon juice and mix until light and fluffy.
7. Mix in the melted Lindor white truffles and whip further until light.assemble
8. Top the cooled cupcakes with a generous amount of icing and coat with toasted coconut creating the look of a little nest.
9. Top with the Lindt Gold Bunny or your favourite Easter treats.

Cook's tip:

Be creative with your toppings. Try Lindt's Easter Bunny and Friends range to give each cupcake some individuality!

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