Small but delicious! Try making theses mini carrot cupcakes with your little Squirrels. Scroll down for the full recipe.

Ingredients (makes approx. 12):

Note: A grown-up must supervise and help with preparation.


  1. Preheat the oven to 190°C/375°F/Gas Mark 5 and pop 12 muffin cases into a muffin tin.
  2. Peel and grate the carrots and set aside.
  3. Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into a bowl and mix until well combined.
  4. Add the butter, milk and egg and whisk together.
  5. Stir in the grated carrot and raisins by hand, then use a spoon to drop the cake mixture into the muffin cases. Bake for 15-20 minutes, until golden and springy to the touch.
  6. Remove from the oven and cool on a wire rack.
  7. While the cakes are cooling, roll out the fondant and cut out 12 leaf shapes. Mould each leaf around the top of a cocktail stick then leave to dry (note: for safety, snip the pointed ends off the cocktail sticks with kitchen scissors first).
  8. When the cakes are completely cool, push a fondant leaf into the top of each cupcake to decorate and enjoy!