Preheat oven to 160 C / 320 F.

Line the muffin tin with cupcake wrappers.

Combine baking powder, baking soda, spices and salt to the flour and combine well.

Place egg and sugar in a mixer bowl and whisk until light and foamy.

Add sour cream, vanilla, and oil – and continue to whisk.

Next, add in the flour mix.

Followed by the carrots, nuts, and raisins.

Divide batter evenly into the 12 muffin cups.

Bake on the center rack for about 20 to 22 minutes or until a skewer inserted in the center comes out clean.

Cool completely before decorating.

Cream butter, whipping cream, salt, and vanilla for a minute.

Then add powdered sugar one cup at a time.

Once all the sugar is in whip the buttercream for two minutes until light and fluffy.

If necessary add a few tablespoons of whipping cream or milk.

Note – For the grass, you will need a stiff buttercream so avoid adding too much milk.

Add green gel color for the grass but keep the frosting stiff consistency.

Place frosting in a piping bag with a grass piping tip.

Pipe grass – chill in the fridge so the icing will hold its shape then place Easter eggs.

For the chocolate nest – just combine melted chocolate to the frosting.

Place in a piping bag and pipe the swirl.

Finally, place eggs as decoration.