Carrot patch fairy cakes

Transform these Easter fairy cakes into a carrot patch by topping them with vibrant green icing and adding strawberry 'carrots' and Maltesers Mini Bunnies

Ingredients

• 75 ml vegetable oil
• 95 ml low-fat natural yogurt
• 1 egg, beaten
• 1 orange, zested
• 150 g light brown soft sugar
• 200 g self-raising flour
• 0.5 tsp cinnamon
• 1 carrot, (120g) coarsely grated
• 16 Maltesers Mini Bunnies (white or milk, both work well)
• orange gel food colouring
• 125 g low-fat Greek yogurt
• 8 strawberries, sliced into quarters (you can slice them into eights if they're very large)
• 100 g cream cheese, at room temperature
• 100 g low-fat Greek yogurt, at room temperature
• 5.5 tbsp maple syrup
• green gel food colouring

Steps

1. Start by making the strawberry ‘carrots’. Mix 1 tsp orange food colouring with the yogurt in a bowl. Dip in the strawberry quarters, keeping the green top exposed, then put on a tray lined with baking parchment. Freeze for 1 hr.
2. Keep the remaining yogurt and add a little more food colouring to get a darker shade of orange. Pour into a small piping bag. Once the strawberries have frozen, snip off a small cut in the piping bag and drizzle the strawberries with a thin zig-zag. Return to the freezer until you’re ready to ice the cakes.
3. Heat the oven to 180C/160C fan/gas 4. Line a cupcake tray with 16 small cupcake cases and set aside. Whisk the vegetable oil, natural yogurt, egg, orange zest and a small pinch of salt together until well combined.
4. In a larger bowl, stir the sugar, flour and cinnamon together, then pour the wet ingredients into the dry and fold to combine. Stir in the carrot. Spoon a heaped tbsp of the mixture into each cupcake case and bake for 13-15 mins until springy, risen and golden. Remove from the tins to cool on a wire rack.
5. For the icing, whisk all the ingredients together until it's smooth and holds a small peak. You can transfer to a piping bag for a neater finish to the cupcakes. Keep in the fridge until you’re ready to decorate.
6. To assemble, pipe the top of each cupcake with about 2 tsp icing. Put a decorated strawberry carrot on top of the icing, then arrange a Maltesers Mini Bunny on top too. Best eaten on the day they’re made.