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Easter bunny cupcakes

Posted by Tweed Holiday Parks

Date posted:

Treat your guests to extra special cupcakes this Easter!


  • 450g can crushed pineapple in juice
  • 2 carrots, peeled, coarsely grated
  • 2 cups (300g) self-raising flour
  • 1 1/2 cups (330g) brown sugar
  • 1 1/2 cup (55g) coarsely chopped walnuts
  • 1 tsp bicarbonate of soda
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) vegetable oil
  • 1 cup (75g) shredded coconut
  • Green liquid food colouring
  • Mini Lindt Gold Bunny chocolates, to decorate
  • Coles Icing Mini Flowers, to decorate
  • Cream cheese icing
  • 250g cream cheese, softened
  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture


  • Preheat oven to 180°C. Line 16 holes of two ½-cup (125ml) muffin pans with paper cases.
  • Drain pineapple in a sieve, pressing as much liquid from the pineapple as possible. Place the pineapple, carrot, flour, sugar, walnut and bicarbonate of soda in a large bowl. Stir to combine.
  • Whisk the egg and oil in a jug until combined. Add to the carrot mixture and stir to combine. Divide evenly among the paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  • To make the cream cheese icing, use an electric mixer to beat cream cheese and butter in a bowl until smooth. Gradually add icing sugar, in batches, beating well after each addition.
  • Place the coconut in a large sealable plastic bag. Add a few drops of green food colouring. Seal the bag and shake until the coconut is evenly coloured.
  • Spread the cupcakes with cream cheese icing. Sprinkle with the coconut. Top with chocolates and icing flowers.

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