Additional Ingredients

150 grams	Cream Cheese
150 grams	Unsalted Butter softened
220 grams	Golden Icing Sugar (Billington's)
1 tsp	Vanilla Extract (Nielsen Massey)

Further Additional Ingredients

20 grams	Gelatine powdered
20 ml	Water cold
540 grams	Golden Caster Sugar (Billington's)
160 grams	Golden Syrup (Silver Spoon)
200 ml	Water
1 tsp	Vanilla Extract (Nielsen Massey)
	Yellow Food Colour (Silver Spoon Create) 6 drops
	Cornflour to coat

How to make Billington's Easter Carrot Cupcakes

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1. Preheat oven to 175°C/ Gas 4
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 extract until combined
4. Add wet mixture to dry ingredients and beat well
5. Add carrots, pecans, coconut and pineapple and stir until combined
6. Line 3 12-cup American sized muffin tins with paper cases. Fill each cupcake case 3/4 of the way with the batter
7. Bake for 22-25 minutes - rotating the 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 the oven - otherwise let cook for another 5 minutes
8. Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost
9. For the Golden Cream Cheese Icing; Beat cream cheese and butter well until smooth with an electric mixer. Add Billington's Golden Icing Sugar into 4 parts until well combined. Stir in the vanilla extract
10. For the yellow marshmellow chicks; In a large mixing bowl, add gelatin and cold water and stir. Let the gelatin sit and swell or 'bloom'. Line 2 10 by 12 by 2 (inch) brownie pans with greaseproof paper.
11. In a large saucepan, add 440g Billington's Golden Caster Sugar, golden syrup and water and stir to combine. Brush the sides down with water and stir to combine. Brush the sides down with water to remove any sugar crystals stuck to the sides. Bring to the boil, add a sugar thermometer and cook to 120°C.
12. In a food processor mix 100g Billington's Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine
13. Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture. Whisk thoroughly until thick bubble gum like strands form. Add vanilla extract and food colouring
14. Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc
15. Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2cm high. Sprinkle liberally over the top with yellow sugar
16. When rested, using a greased Easter chick cookie cutter, cut into shapes. Take cut chicks and dip in the remainder of the yellow sugar

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