These cupcakes are super easy to make and you can have a lot of fun using fondant icing to create decorations for the top. Simply knead in a little bit of food colouring to your fondant and let your imagination run wild!

Prep

1. Preheat oven to 180c. Place 12 muffin cases into your muffin tin.
2. Tip sugar, honey and oil into bowl. Beat well with a balloon whisk.  Add eggs, one at a time, beating between additions.
3. Sift in flour and baking powder. Add cinnamon, salt, lemon rind and juice, carrots and fruit/nuts. Fold lightly together. Tip mix into cases (using a jug if easier) making sure they are 2/3rds full.

Cook

1. Bake for 20-25 minutes until a skewer comes out clean. Remove and cool completely.
2. In the meantime make your decorations using fondant icing and prepare your topping by beating together the butter, sifted icing sugar, lemon juice and colouring.
3. Once the cupcakes have completely cooled, pipe on the topping and decorate with your fondant figures.