Easter Bunny Carrot Cupcakes Recipe for Kids in Bali, Indonesia

Step 1: Prepare the Batter

Preheat the oven to 180°C (350°F) and line a cupcake tray with paper liners.

In a large bowl, combine grated carrots, grated coconut, and palm sugar. Mix thoroughly to ensure the sugar dissolves evenly.

In a separate bowl, sift together the flour, baking soda, cinnamon, and nutmeg to remove lumps and evenly distribute the spices.

Gradually fold the dry ingredients into the carrot mixture, stirring gently to avoid overmixing.

Add the vegetable oil, egg, and pandan essence. Stir until the batter is smooth and well incorporated.

Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.

Place the tray in the oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a cupcake—it should come out clean.

Once baked, remove the cupcakes from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Frosting

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until the frosting becomes light and fluffy.

Chill the frosting in the refrigerator for at least 15 minutes to firm up slightly, making it easier to pipe or spread.

Step 4: Decorate the Cupcakes

Using a spatula or piping bag, apply the frosting onto the cooled cupcakes in swirls or your desired design.

Sprinkle shredded coconut over the frosting to resemble bunny fur.

Add small bunny-shaped candies and edible flowers for a festive touch. For extra creativity, position the candies to mimic bunny ears or tails.

Arrange the cupcakes on a decorative plate or platter for serving.