Bunny cupcakes

Bunny cupcakes

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(0 ratings)

Prep: 40 mins Cook: 25 mins

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 and extra info

Nutrition: per cupcake

  • kcal453
  • fat15g
  • saturates9g
  • carbs75g
  • sugars63g
  • fibre1g
  • protein4g
  • salt0.4g
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Ingredients

  • 185g self-raising flour
  • 120g golden caster sugar
  • 120g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g pot natural yogurt
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g pack fondant icing

for the frosting

  • 85g unsalted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • few drops vanilla extract
  • 200g icing sugar
  • few drops green food colouring

Method

  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.

  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.

  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.

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