How to Bake Carrot Topper Cupcakes

Pre-heat the oven 180OC / 160C fan assisted ovens / Gas mark 4

Line the muffin tin with the cupcake cases

Empty the contents of the vanilla cake mix into a large bowl and add the water, eggs and oil

Gently mix for about 2 minutes until smooth and creamy

Spoon the mixture into the cases until just over half full and cook in the oven for about 15 – 20 minutes or until golden brown and firm to the touch

Turn out of the tin and leave to cool

Insert the icing nozzle into an icing and spoon in the buttercream icing

Pipe a ring of icing around the outer edge of the cake, then pipe a smaller ring into the middle to cover the top of the cupcake

Roll the edges of the cupcakes in the mixed nuts

To make the sugar carrots a little more life like add a drop of food colouring to a teaspoon of water and mix together then draw on some lines using a cocktail stick then place one on the top of each cupcake to finish

To make a bunny, using the flesh coloured fondant:

Roll a large ball for the head

Roll two smaller balls, flatten them slightly then make 2 cuts with a knife to make the paws

Roll two sausage shapes and flatten them slightly to make the ears

Roll a small ball and flatten it to make the snout

Using the black fondant roll two small balls for the eyes and using the red fondant roll a small ball for nose

Stick the snout and red nose on to the head using edible glue and make two indents in the head for the eyes and stick in the black balls

Gently insert half a cocktail stick halfway into each ear and attach to the head (if you would prefer not to use the cocktail stick you will need to let the ears dry for a few hours before adding to the cake or they won't stay upright)

Place the bunny head, paws and carrot on the cake to finish