An adorable spring treat that’s perfect for Easter, these Peter Rabbit Cupcakes are as tasty as they are pretty. The cupcakes are a tropical carrot cake with a decadent cream cheese frosting. Topped with little chocolate bunnies, these are the perfect centerpiece for your Easter table.
Ingredients:
For the Cupcakes:
½ cup vegetable oil
1 cup sugar
1 egg
1 cup ground/shredded carrots*
½ cup crushed pineapple
¼ cup coconut flakes*
1 ¼ cup flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ tsp cinnamon
½ tsp vanilla
For the Frosting:
1 stick unsalted butter, softened
½ block cream cheese, softened
5 cups powdered sugar
1-4 Tbsp heavy cream, as needed
1 Tbsp vanilla
For the Edible Moss:
¾ cup fresh cake or bread crumbs
⅓ cup coconut flakes
2 Tbsp matcha
1 Tbsp ground flax
10 small chocolate bunnies
Directions:
Preheat an oven to 325 degrees Fahrenheit. In a bowl, mix egg, sugar, cinnamon, oil, and pineapple. Add remaining ingredients and stir until just combined. Scoop into lined muffin tins, filling ½-¾ full, as batter allows. Bake for 20-30 minutes or until cake tester comes out clean. Let cool in pan a few minutes then transfer to a rack to cool completely.
Place Moss ingredients in a food processor and process until combined and desired texture.
In a large bowl, cream butter and cream cheese. Add in vanilla. Slowly beat in powdered sugar, adding heavy cream as needed. Beat until light and fluffy.
Frost cupcakes with frosting and dip into moss mixture. Do a second dip after a few minutes to build moss texture. Top with a chocolate bunny and enjoy! Keep refrigerated, serve at room temperature.
