Make Easter Extra Special with Easter Bunny Carrot Cupcakes!

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For the Carrot Cake:

- 2 large eggs

- 90g warm sugar

- 90g almond flour

- 70g all-purpose flour

- A pinch of salt

- 1/2 teaspoon baking powder

- A dash of allspice and cinnamon

- 40g sesame oil

- 50g chopped walnuts

- 150g grated carrots

- 20g raisins

- 10cc lemon liqueur

- 10cc lemon juice

For the Bunny Ears:

- White chocolate

- Strawberry Chocolate

- A little alazan

For the Frosting:

- 200cc fresh cream

- 50g cream cheese

- 3 tablespoons granulated sugar

- A few vanilla beans


1. Prepare the Bunny Ears: Melt white chocolate and spread it on a sheet to form bunny ears. Chill until firm. Spread strawberry chocolate on top and let it cool.

2. Roast Walnuts: Toast walnuts at 160℃ for 10 minutes.

3. Prepare the Carrot Cake: Blanch raisins. Sift flours and mix with eggs, sugar, and spices. Add oil and mix well. Add carrots, walnuts, and raisins.

4. Bake the Cupcakes: Place in a cupcake tin and bake at 180℃ for about 16 minutes. Let cool on a wire rack.

5. Prepare the Frosting: Bring cream cheese to room temperature, then mix with fresh cream, sugar, and vanilla beans.

6. Decorate: Pipe frosting on top of the cupcakes, aiming for the bunny ears. Sprinkle with alazan.

Enjoy your Easter Bunny Carrot Cupcakes!