Spiced Carrot Cupcakes with Meringue Frosting & Thyme Bunny Ears Recipe

Name: Spiced Carrot Cupcakes with Meringue Frosting & Thyme Bunny Ears
Total time: 75 min
Yield: 6
Ingredients: 250 g Self-raising flour; 1 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 2 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 0.25 tsp Salt; 300 g Grated carrots; 200 g Light brown sugar; 4 Large eggs; 240 ml Vegetable oil; 4 Egg whites; 200 g Granulated sugar; 24 Sprigs of thyme

Delight in the warm spices and sweet carrots in these exquisite cupcakes, crowned with a light meringue frosting and adorned with whimsical thyme sprigs shaped as bunny ears. Perfect for a spring celebration.

medium

01:15

METHOD

Step 1.
Preheat your oven to 175°C and line a muffin tin with cupcake liners.
Step 2.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, spices, and salt.
Step 3.
In another bowl, mix the grated carrots and brown sugar. Let sit for 15 minutes, then stir in the eggs and oil until well combined.
Step 4.
Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Step 5.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6.
Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely.
Step 7.
For the meringue frosting, whisk the egg whites and sugar in a heatproof bowl set over a pan of simmering water until the sugar dissolves and the mixture is warm to the touch.
Step 8.
Remove from heat and beat with an electric mixer until stiff peaks form and the mixture is glossy.
Step 9.
Pipe or spread the meringue frosting onto the cooled cupcakes.
Step 10.
Gently bend and insert two thyme sprigs into each cupcake to resemble bunny ears.
Step 11.
Serve immediately or keep refrigerated until ready to enjoy.