Carrot and pineapple cupcakes with rabbit ears

Name: Carrot and pineapple cupcakes with rabbit ears
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 300 g Carrots; 1 can(s) (236 ml) Pineapple (in slices or pieces); 3 Eggs (Gr. M); 200 g Sugar; 7-10 Tbsp Cinnamon; 1⁄8 l neutral oil (e.g. sunflower oil); 125 g Buttermilk; 200 g Flour; 3 TSP Baking Powder; 100 g ground almonds (with skin); 200 g Double cream cheese; 2 TABLESPOONS Milk; 75 g Icing sugar; 130 g Coconut flake; 12 Minimarshmallows; 12 Marshmallows (à ca. 6 g); 1 TABLESPOON pink sugar (see tip)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
300 g Carrots
1 can(s) (236 ml) Pineapple (in slices or pieces)
3 Eggs (Gr. M)
200 g Sugar
7-10 Tbsp Cinnamon
1⁄8 l neutral oil (e.g. sunflower oil)
125 g Buttermilk
200 g Flour
3 TSP Baking Powder
100 g ground almonds (with skin)
200 g Double cream cheese
2 TABLESPOONS Milk
75 g Icing sugar
130 g Coconut flake
12 Minimarshmallows
12 Marshmallows (à ca. 6 g)
1 TABLESPOON pink sugar (see tip)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a muffin tray with 12 troughs well and dust lightly with flour. Peel, wash and roughly grate the carrots. Drain pineapple and chop or chop very finely.
2
For the dough, mix eggs, sugar, 1⁄2 teaspoon cinnamon, oil and buttermilk with the whisks of the mixer. Mix flour, baking powder and almonds and stir into the egg mixture. Finally fold in carrots and pineapple.
3
Spread the dough into the muffin wells and bake in a hot oven for 15-17 minutes. Remove from the oven and allow to cool for about 30 minutes. Then carefully remove from the trays and allow to cool.
4
For the Frosting stir cream cheese and milk until smooth. Add icing sugar and whisk until thick and creamy. Spread the cream cheese loosely on the muffins with a spoon, except for about 2 tbsp.
5
Sprinkle each with approx. 1 tablespoon coconut shavings.
6
For the rabbit decoration, dip mini marshmallows in the remaining frosting and roll them in the remaining coconut flakes. Place 1 marshmallow on each muffin as a bunny tail. Cut large marshmallows diagonally, moisten the cutting surfaces with some water and press them into the pink sugar.
7
Set as rabbit ears on the muffins.