morrisons.com

Easter Bunny Cupcakes

This is one cute recipe for the fluffiest Easter ever! Whip these up for a buttery treat that will hop right off your table.


Prepare Ahead

You'll need 2 tsp of cooled boiled water for this recipe.


Instructions

  1. 1 Line a cupcake pan with pink paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.


  2. 2 Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.


  3. 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.


  4. 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.


  5. 5 Cover the tops of the cupcakes with frosting, spreading with a palette knife.


  6. 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.


  7. 7 Draw the bunny’s eyes with the melted chocolate using the toothpick.


  8. 8 Pipe the bunny’s mouth with the melted chocolate and add a pink ball sprinkle for the nose.


Ingredients

  • 12 cupcake cases
  • 275g Stork with Butter, 150g for cupcakes, 125g for frosting
  • 110 caster sugar
  • 3 eggs
  • 2 vanilla extract, 1 tsp for cupcakes, 1 tsp for frosting
  • 150g self-raising flour
  • 50 white chocolate, grated
  • 350g icing sugar
  • 12 white marshmallows
  • 1 pink writing icing
  • 25 melted dark chocolate
  • 1 ball sprinkles

Makes 12 cupcakes

Total time required 40 mins

  • Preparation time: 20 mins
  • Cooking time: 20 mins


Stork Recipes This recipe has been kindly provided by Stork.