These Easter bunny cupcakes are a great Easter baking recipe. It's an easy baking idea that kids can help out with too, and they're so cute!
Cupcakes
Ingredients
125g Western Star Unsalted Butter, at room temperature
⅔ cup caster sugar
1 tsp vanilla paste
3 eggs, lightly beaten
1 ½ cups self raising flour, sifted
¼ cup full cream milk
Method
Pre heat oven to 160°C. Line a 12-hole muffin pan with cupcake liners
In a large bowl add butter, sugar and vanilla and beat using electric beaters until creamy and pale in colour. Add eggs one at a time mixing between each addition
Using a spatula fold in the flour in 3 parts alternating with the milk, mix until fully combined
Spoon the mixture evenly between the 12 liners and bake for 20 minutes or until just golden and the centre bounces back when touched. Cool completely before icing
Buttercream Frosting
Ingredients
125g Western Star Unsalted Butter
2 ½ cups icing sugar, sifted
1 tbsp milk
Method
To make the buttercream, add chopped butter to the bowl of an electric mixer and beat until the butter is pale in colour and fluffy. Add ½ of the icing sugar and continue to mix until completely combined. Add the milk and the remaining icing sugar and continue to mix for a further 3 minutes. Set 1 tablespoon of buttercream aside
Decorations
Ingredients
Shredded coconut
Pink round sprinkles
Eye decorations
12 white marshmallows, cut in half diagonally
Raspberry jelly crystals
24 choc sprinkles
Method
Dip the cut side of the marshmallows into the jelly crystals to create bunny ears
Pipe or spoon a large dollop of butter cream on top of each cupcake and press coconut to completely cover each dollop (see tip). Using the buttercream you set aside stick the ears, eyes, nose and whiskers to the coconut covered buttercream
Tips & Hints
When pressing the coconut into the buttercream, you can mould the buttercream to make a more symmetrical dome.
