Easter Carrot Cupcakes with white chocolate frosting

Personally, I like Easter a lot. It's spring, the flowers begin to bloom and the weather starts getting warmer. Usually, we go to my grandparents place, sit in the garden and search for the hidden chocolate bunnies.

That's our Easter tradition. This year however like most people we won't have a big Easter party. BUT we'll certainly still do a nice brunch at home and you can still practice your baking skills for next year (or a late Easter party).

Also, especially because you can't have a big party this year, it would be nice to surprise literally your 'close ones' with a special treat.

Here comes the recipe :

For 12 cupcakes, you'll need:

• 100g flour
• 100g sugar
• 30g ground almonds
• 60g grated carrots
• 2 tsp. of baking powder
• 120g butter
• 2 eggs
• 1/2 tsp. of cinnamon powder
• 1 tsp. of vanilla extract

For the frosting:

• 250g mascarpone
• 2dl cream
• 2 tbsp. of powdered sugar
• 100g white chocolate
• 1 tsp. of vanilla extract
• some desiccated coconut
• 6 small carrots (preferably with the leaves) and 6 chocolate eggs or just 12 carrots

Instructions:

1.  Mix all the ingredients and fill them equally in 12 cupcake forms. 
2.  Bake them at 180°C for 11 minutes.
3.  Start melting the chocolate over a water bath.
4.  In the meantime, beat the cream and mascarpone till the mixture is light and fluffy.
5.  Let the chocolate cool down a litte and then slowly add it to the cream mixture.
6.  Fill it into a piping bag with a big round nozzle. 
7.  Make sure the cupcakes have cooled down and then add a big blob of the frosting on top.
8.  Either stick a cute little carrot in 6 of them, dip the other 6 in desiccated coconut and top them with a chocolate egg or stick carrots in all of them.
9.  Put them in the fridge until serving and enjoy!!