Ingredients

For the muffin tin (12):
12 paper baking cups
All-in batter:
200 g carrots
200 g wheat flour
100 g ground hazelnuts (e.g. Dr. Oetker)
2 teaspoons baking powder
1 sachet baking soda (5 g)
150 g cane sugar
1 pinch of salt
125 ml cooking oil, e.g. sunflower oil
250 ml unsweetened soy drink
Topping:
175 g vegan margarine
200 g powdered sugar
3 tbsp orange juice
To decorate:
200 g Lübeck marzipan paste (e.g. Dr. Oetker)
1 tbsp cocoa
about 2 tsp powdered sugar
a little water
100 g decorative marzipan green

Prepare the muffins:
Place the paper baking cups in the muffin cases. For the batter, peel and roughly grate the carrots. Preheat the oven (top/bottom heat: approx. 180°C hot air: approx. 160°C).

All-in dough:
Mix the flour, hazelnuts, baking soda, baking powder, sugar and salt in a mixing bowl. Add the grated carrots, oil and soy drink and mix everything briefly with a whisk to form a smooth batter. Spread the batter evenly in the muffin tin. Place the tin on the rack in the oven.
Oven setting: middle, baking time: approx. 30 mins.
Leave the muffins to stand in the tin for 5 minutes, then remove from the tin and leave to cool on a wire rack.

Topping:
Mix the margarine, powdered sugar and orange juice in a mixing bowl using a mixer (beaters). Spread the topping onto the cupcakes with a knife. Chill the cupcakes until ready to eat.

Decorate:
Knead together the marzipan, cocoa and 1 teaspoon of powdered sugar. Divide the marzipan into 12 equal pieces and divide each piece into 3 parts (body, head and tail). First shape the pieces for the "body" and "head" into cones, then cut almost to the middle. Press the top of the "body" in slightly. Shape the small piece into a ball as a "tail". Mix the remaining powdered sugar with a few drops of water to make a thick icing. Put the icing into a small freezer bag, seal well and cut off a small corner. Stick the "heads" onto the "bodies" with icing. Glue the "tails" on with icing too and paint 2 "eyes" on each of the "heads". Leave the icing to dry. Divide the green marzipan into 12 equal portions and press each through a fine sieve to create "grass". Decorate the cupcakes with the "grass" and the "bunnies" before serving.

Extra tips:
- The cupcakes are suitable for freezing without decoration.
- The decoration can be prepared and stored in an airtight container.
- Serve the cupcakes in another paper baking tin if desired.