Billington’s Easter Carrot Cupcakes

Recipe courtesy of Billington’s.

Billington’s Easter Carrot Cupcakes

Billington’s Easter Carrot Cupcakes. Hello friends. So do you fancy making some sweet Easter Carrot Cupcakes?

So yummy. Also how adorable are these cakes? Also great for any Easter parties you might be planning.

How To Make Billington’s Easter Carrot Cupcakes:

Makes 26


375g Billington’s Light Brown Muscovado Sugar

360g Vegetable oil 

1tsp Nielsen-Massey vanilla essence

5 Medium eggs

375g Allinson plain flour

2 tsps Baking powder

1tsp Sodium bicarbonate

1tsp Cinnamon

1/2 tsp Ground nutmeg

1tsp Salt

430g Grated carrot

120g Coarsely chopped pecans

75g Desiccated coconut 

75g Canned pineapple, pressed and drained thoroughly 

3 *12 Cup American sized muffin tins

26 paper muffin cases

Golden Cream Cheese Icing:

150g Cream cheese

150g Softened, unsalted butter

220g Billington’s Golden Icing Sugar

1 teaspoon Nielsen-Massey vanilla essence

Yellow Marshmallow Chicks:

20g Powdered gelatin

20ml Cold water

540g Billington’s Golden Caster Sugar

160g Golden syrup

200ml Water

1tsp Nielsen-Massey vanilla essence

6 Drops liquid yellow food colouring

Cornflour to coat

Brownie pan: 2 of 10*12*2 inch pans

Billington’s Easter Carrot Cupcakes Method:

1.) Firstly, preheat oven to 175 degrees

2.) In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt.

3.) In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.

4.) Add wet mixture to dry ingredients and beat well. Add carrots, pecans, coconut and pineapple, and stir until combined. 

5.) Line 12 cup American sized muffin tins with paper cases. Fill each cupcake line 3/4 of the way with the batter. 

6,) Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes. 

7.) Last but not least, let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.

Golden Cream Cheese Icing:

1.) Firstly, beat cream cheese and butter well until smooth with an electric mixer.  Add Billington’s Golden Icing Sugar into 4 parts until well combined. Lastly, stir in the vanilla essence. 

Yellow Marshmallow Chicks:

1.) Firstly, in a large mixing bowl, add gelatin and cold water and stir. 

2.) Let gelatin sit and swell or ‘bloom’.  Line the brownie pan with greaseproof paper.

3.) In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine. 

4.) Brush the sides down with water to remove any sugar crystals stuck to the sides. 

5.) Bring to the boil, add a sugar thermometer and cook to 120 degrees C.  

6.) In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine. 

7.) Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture.

8.) Whisk thoroughly until thick bubble gum like strands form.  

9.) Add vanilla essence and food colouring.

10.) Spray everything with pan spray – spatulas, brownie pan spoons, hands, etc. 

11.) Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high. 

12.) Sprinkle liberally over the top with yellow sugar.

13.) When rested, using a greased Easter chick cookie cutter, cut into shapes. 

14.) Take cut chicks and dip in the remainder of the yellow sugar.

Last but not least, enjoy.

Billington’s Easter Carrot Cupcakes

Billington’s Easter Carrot Cupcakes:

So what do you think of these Billington’s Easter Carrot Cupcakes?

Do you also fancy making some? Because I know I do.

Recipe courtesy of Billington’s.

Also for more Easter ideas Click Here: Easter Ideas.

Billington’s Easter Carrot Cupcakes

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Thank you so much for stopping by.

Finally, lovelies;

I also hope you like this post?

If so, why not follow along so you never miss a post? So remember you can also share your thoughts here too in the comments below.

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Katy Emanuel
    8 April 2012 / 13:04

    Those sound so yummy. Came across your blog through the Super Sunday Blog Hop. Love all of your recipes.

    • 8 April 2012 / 16:12

      Thanks for the comment 🙂

  2. My Journey With Candida
    6 April 2012 / 20:45

    How cute those are and so yummy looking. Happy Easter to you!

  3. Amee
    20 March 2012 / 01:58

    Thank you for sharing your beautiful cupcakes with me! Love the chicks! 🙂

    • 8 April 2012 / 10:30

      Thanks for the comment 🙂

  4. Jerri Rivers
    15 March 2012 / 11:09

    These look great! Love the little marshmallows! Thanks for linking up with me for Friday Favorites! I'm featuring you this week! Come by and grab my featured button if you'd like one.

  5. Mikki
    15 March 2012 / 00:53

    I am now your happy LF follower 🙂

    • 18 March 2012 / 09:39

      Thank you,going to follow back 🙂

  6. May @ So Very Domestic
    13 March 2012 / 17:26

    I love them they're adorable!! Great job!

    • 13 March 2012 / 22:08

      Thanks for stopping by and leaving a comment 🙂

  7. Secret Mom Thoughts
    13 March 2012 / 12:47

    Those cupcakes look yummy!

    • 13 March 2012 / 22:07

      Thanks for the comment 🙂

  8. Jill
    13 March 2012 / 00:11

    These look super yummy!!!Thanks for linking to a Round Tuit!Hope you have a fabulous week!Jill @ Creating my way to Success

    • 13 March 2012 / 22:07

      Thanks for the comment 🙂

  9. Winnie
    12 March 2012 / 10:59

    Cute and extremely adorable little cupcakes 🙂

    • 13 March 2012 / 22:07

      Thanks for the comment 🙂

  10. Rachel {}
    12 March 2012 / 04:19

    Those little chickies are so cute!!! Thanks so much for sharing! xoxo- Rachel

  11. Pat's Pink Apron
    12 March 2012 / 01:11

    These look and sound yummy. Pat

    • 13 March 2012 / 22:06

      Thanks for the comment Pat 🙂

  12. Cheryl
    11 March 2012 / 21:02

    Those look great! Wanna ship some to me? 😉

  13. Amber
    10 March 2012 / 17:58

    Now I'm craving cupcakes in a major way.

  14. Cassie
    10 March 2012 / 15:40

    Hello! I'm a new GFC & Twitter follower from the Weekend Hop. I'd love it if you would follow me back!

    • 18 March 2012 / 09:36

      sorry just found your comment of to follow you thanks 🙂

  15. Lisa Weidknecht
    10 March 2012 / 00:59

    Thanks for joining the Wet and Windy Weekend Hop at Planet Weidknecht!

    • 10 March 2012 / 07:10

      Thanks for stopping by 🙂

  16. Shannon Stubbs
    9 March 2012 / 23:18

    New email subscriber from FMF.

    • 10 March 2012 / 06:54

      oh thank you,of to follow you too 🙂

  17. {Adventuresindinner}
    9 March 2012 / 19:50

    Gorgeous cupcakes! I'm guessing they didn't hang around very long at all C:

    • 10 March 2012 / 06:53

      Thanks for the comment 🙂

  18. Kit @ i-lostinausten
    9 March 2012 / 17:31

    These cupcakes look so sweet & beautifully presented! Have a great weekend! 🙂

    • 10 March 2012 / 06:53

      Thanks for the comment 🙂

  19. Elpiniki
    9 March 2012 / 17:09

    Beautiful cupcakes!

    • 10 March 2012 / 06:52

      Thanks for stopping by 🙂