1 hr 50 min.
- For the cupcakes
- ⅔ cup
plain Dark chocolate (65% cocoa solids, chopped)
- 1.333 cups
self-rising flour (sifted)
- 1 cup
light brown sugar
- 6 tablespoons
- ⅔ cup
- ½ cup
- 1 teaspoon
- ⅜ cup
- For the topping
- 2 ¼ cups
green Sugar paste
- For the chocolate buttercream
- 0.333 cup
- 1 ½ cups
- 2 tablespoons
plain Chocolate (65% cocoa solids melted)
- To decorate
- sugar mini eggs (Cadbury)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Whisk the flour, sugar, cocoa, oil, soured cream, eggs, vanilla and water until smooth. Whisk in the melted chocolate.
Spoon into the paper cases and bake for about 20 minutes until a skewer inserted comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: dust a surface with icing sugar and, using an embossed rolling pin, roll out the sugarpaste. Cut into 12 rounds the same diameter as the cakes. Reserve the trimmings.
Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.
For the marzipan carrots: knead the marzipan until soft and knead in the food colouring until evenly blended.
Roll into small balls between your palms, elongating them into thin tubes and tapering one end, so that they are shaped like carrots.
Make horizontal indentations with a wooden cocktial stick, to create slight creases.
Shape the reserved green sugarpaste into carrot leaves and attach to the carrots with a little water.
Roll 6 white marshmallows into rounds in your hands and cut off the base. Repeat to make another 5. Repeat with 6 pink marshmallows and attach together for the head and body.
Using scissors and cut a white marshmallow in half and shape into 'ears'. Cut a pink marshallow into quarters and attach to the ears, cut side down. Repeat to make 12 ears. Attach to the heads with wooden cocktail sticks.
Cut the remaining white marshmallow into quarters and shape into the paws, attaching sticky side down.
Cut the remaining pink marshmallows into strips and attach sticky side down for the whiskers. Roll the remaining strips into small balls and attach to the heads for the 'noses'. Using a cocktail stick apply 2 dots of brown food colouring for the 'eyes'.
Place on top of 6 of the cakes with the marzipan carrots.
Beat the butter until very soft. Sift in the icing sugar and beat until smooth. Beat in the chocolate.
Spoon into a piping bag and pipe on top of 6 of the cakes. Place sugar eggs on top.