Carrot Cupcakes

Preheat oven to 320 °F / 165 °C/ Gas Mark 3.

Line the muffin pan with cupcake liners.

In a bowl, combine flour with baking powder, spices, and salt - and set aside.

In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium for two minutes.Pro tip - It is important that the eggs are warm or at least room temperature so we can get maximum volume.

Gradually, start adding sugar, one tablespoon at a time, whipping constantly on medium speed. Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.Pro tip - Adding the sugar helps improve the emulsification properties giving us the maximum volume.

Slowly add the cooking oil and sour cream. Followed by the vanilla extract.Pro tip - Add the oil slowly but don't overmix as we do not want the eggs to curdle.

Next, add in the flour mixture making sure you have no lumps. Continue to use the whisk but do not over whip at this time. Pro tip - Don't overmix at this stage. We don't want to activate the gluten in our flour.

Next, add the carrots, raisins, and nuts making sure not to overmix the batter.

Divide the batter between 12 cupcake liners in a muffin pan.

Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.

Keep in the pan for 5 to 7 minutes then cool on a cooling rack.Pro tip - Always cool cakes and cupcakes completely before decorating or the frosting will melt.

Melt the chocolate and set aside to cool until barely warm (this is for the chocolate swirl nests).

In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy.

Next, add powdered sugar, one cup at a time, until light and fluffy. If necessary, you can add a tablespoon or more of whipped cream for consistency.Pro tip - If you want to pipe firm swirls, I recommend not adding too much liquid. For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.

Divide the buttercream into two bowls. Add green food color gel for the grass and add cooled melted chocolate to the other.Pro tip - It is important that the green frosting for the grass is a stiff consistency. Otherwise, it will not hold. Ans if necessary, add a tablespoon or two of powdered sugar.

Transfer the green frosting to a piping bag with a grass piping tip and pipe grass. Pro tip - You can keep these cupcakes in the fridge for a few minutes if the icing is soft so the grass holds up better.

And transfer the chocolate buttercream to a piping bag with a star tip and pipe a generous swirl.

Top each cupcake with three mini eggs. Pro tip - It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.