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Bunny cupcakes

Bunny cupcakes

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 12

These cute bunny cupcakes are a great Easter activity for kids, and they're ideal for party platters. These super sponges will be snapped up

Nutrition: per cupcake
NutrientUnit
kcal453
fat15g
saturates9g
carbs75g
sugars63g
fibre1g
protein4g
salt0.4g
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Ingredients

for the frosting

Method

  • STEP 1

    Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.

  • STEP 2

    For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.

  • STEP 3

    Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies’ bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

Goes well with

Recipe from Good Food magazine, April 2017

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Overall rating

Rating: 5 out of 5.4 ratings
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