For the strawberry carrots

  • orange gel food colouring
  • 125g low-fat Greek yogurt
  • 8 strawberries, sliced into quarters (you can slice them into eights if they're very large)

For the icing

  • 100g cream cheese, at room temperature
  • 100g low-fat Greek yogurt, at room temperature
  • 1½ tbsp maple syrup
  • green gel food colouring


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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