Disappearing Easter Bunny Cupcakes
Everyone will enjoy creating these playful cupcakes. Just make sure they don’t hop away before you can enjoy them!
For the cupcakes:
Plain flour
Cocoa powder, sifted
Egg
Vanilla extract
Buttery baking spread*
Baking powder
Icing sugar
Buttery baking spread*
Few drops vanilla extract
Green food colouring
Ready to roll white icing and pink writing icing
Carrot sugar decorations, optional
*Recipe based on 70% fat buttery baking spread.
You will also need…
12 hole muffin tin and muffin cases
Step 1 of 4
Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the flour, cocoa powder, 250g Carnation condensed milk, egg and ½tsp vanilla, 85g buttery baking spread and baking powder into a bowl and beat with an electric hand mixer for 2-3 minutes until pale and creamy. Spoon mixture into the cases. Bake for 15-18 minutes until springy and golden. Transfer to a cooling rack to cool.
Step 3 of 4
Beat icing sugar, remaining buttery baking spread, vanilla and green colouring, with enough condensed milk to make a thick icing. Spread onto cakes and rough with a fork.
Step 4 of 4
To make the bunnies, roll 12 x 18g balls of the white fondant and 12 pea -sized balls. Rough up the small balls with a cocktail stick, for the tails. Place the large ball in the middle of the icing, stick the tail to the body with a little water. To make the feet, roll out the remaining icing and using a small oval cutter, cut out 24 feet. Pipe 3 dots on the bottom of the feet and one in the centre. Stick the feet to the bunny using a little water.
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Disappearing Easter Bunny Cupcakes
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PREP: 35 mins
COOK: 15 MINS
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Quite Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Plain flour
100gCocoa powder, sifted
25gEgg
1Vanilla extract
½ tspButtery baking spread*
85gBaking powder
1½ tspIcing sugar
200gButtery baking spread*
55gFew drops vanilla extract
Green food colouring
1-2tbspReady to roll white icing and pink writing icing
175gCarrot sugar decorations, optional
12*Recipe based on 70% fat buttery baking spread.
You will also need…
12 hole muffin tin and muffin cases
-
Method
Step 1 of 4
Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the flour, cocoa powder, 250g Carnation condensed milk, egg and ½tsp vanilla, 85g buttery baking spread and baking powder into a bowl and beat with an electric hand mixer for 2-3 minutes until pale and creamy. Spoon mixture into the cases. Bake for 15-18 minutes until springy and golden. Transfer to a cooling rack to cool.
Step 3 of 4
Beat icing sugar, remaining buttery baking spread, vanilla and green colouring, with enough condensed milk to make a thick icing. Spread onto cakes and rough with a fork.
Step 4 of 4
To make the bunnies, roll 12 x 18g balls of the white fondant and 12 pea -sized balls. Rough up the small balls with a cocktail stick, for the tails. Place the large ball in the middle of the icing, stick the tail to the body with a little water. To make the feet, roll out the remaining icing and using a small oval cutter, cut out 24 feet. Pipe 3 dots on the bottom of the feet and one in the centre. Stick the feet to the bunny using a little water.