- Recipes
Easter Bunny Cupcakes
Easter Bunny Cupcakes
By Stork Recipes
Published on 14 May 2021
This is one cute recipe for the fluffiest Easter ever! Whip these up for a buttery treat that will hop right off your table.Time and servings
40 minsTotal time
20 minsPrep time
20 minsCooking time
Ingredients
- 25 melted dark chocolate
- 350 g of icing sugar
- 12 white marshmallows
- 110 caster sugar
- 275 g of stork with butter, 150g for cupcakes, 125g for frosting
- 1 ball sprinkles
- 150 g of self-raising flour
- 12 cupcake cases
- 3 eggs
- 1 pink wrting icing
- 50 white chocolate, grated
- 2 vanilla extract, 1 tsp for cupcakes, 1 tsp for frosting
Method
Step 1
Line a cupcake pan with pink paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.Step 2
Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.Step 3
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.Step 4
Beat together the Stork with Butter, icing sugar and vanilla to make the frosting. Beat in the cooled boiled water to form a smooth spreadable consistency.Step 5
Cover the tops of the cupcakes with frosting, spreading with a palette knife.Step 6
With scissors or a knife cut a white marshmallow in half to form the ears. Add pink writing icing to the centres of each, and add to the top of the cupcake.Step 7
Draw the bunny’s eyes with the melted chocolate using the toothpick.Step 8
Pipe the bunny’s mouth with the melted chocolate and add a pink ball sprinkle for the nose.