These cupcakes are a delightful treat for kids at Easter ! The carrot cupcakes are soft and moist. The marshmallow frosting is fluffy and shiny but actually contains no real marshmallows ! Overall, they contain less fat and are lighter than a regular carrot cake with cream cheese frosting.  Hey ! I think I just saw an Easter Bunny taking one of my cupcakes !

Makes about 15 cupcakes
Total time = 90 minutes

For the cupcakes

• 200 g grated carrots
• 1+1/2 cups cake and pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 granulated sugar
• 2 eggs
• 6 tablespoons milk
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350ºF
2. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
4. Mix in eggs,milk, lemon juice and vanilla
5. Add flour mixture in 2 portions, mix until blended
6. Add grated carrots
7. Pour batter into lightly greased paper muffin cups
8. Bake in muffin tins for about 20 minutes
9. Cool in tins for about 5 minutes, then completely on rack before frosting

For the marshmallow frosting

• 4 egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

1. Put egg whites, sugar and cream of tartar in a heat-proof mixing bowl, and place on top of a pan of simmering water
2. Whisk constantly until sugar is dissolved and egg whites are warm (3-4 minutes)
3. Remove bowl from heat, continue whisking with an electric mixer until stiff peak is formed (start slow, then increase speed to high)
4. Add in vanilla
5. Best to use immediately, may refrigerate for 2 days

Original marshmallow frosting recipe is by Martha Stewart at marthastewart.com