Mini Egg Cupcakes

Icing

• 150 g double cream
• 175 g cream cheese
• 90 g icing sugar
• 2 lemons finely grated zest and 15 g juice
• ¼ tsp vanilla sugar

Cupcakes

• 100 g blanched almonds
• 100 g carrots cut in pieces
• 130 g unsalted butter soft
• 130 g brown sugar
• 1 tsp vanilla sugar
• 1 pinch fine sea salt
• 2 lemons finely grated zest only
• 2 medium eggs
• 150 g plain flour
• 1 tsp baking powder
• 36 mini chocolate eggs