Disappearing Easter Bunny Cupcakes
Disappearing Easter Bunny Cupcakes

Disappearing Easter Bunny Cupcakes

Time
PREP: 35 mins
COOK: 15 MINS
Difficulty
Quite Easy
serves
Serves: 12

Everyone will enjoy creating these playful cupcakes. Just make sure they don’t hop away before you can enjoy them!

Disappearing Easter Bunny Cupcakes
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For the cupcakes:

Plain flour

100g

Cocoa powder, sifted

25g

Egg

1

Vanilla extract

½ tsp

Buttery baking spread*

85g

Baking powder

1½ tsp

Icing sugar

200g

Buttery baking spread*

55g

Few drops vanilla extract

Green food colouring

Ready to roll white icing and pink writing icing

175g

Carrot sugar decorations, optional

12

*Recipe based on 70% fat buttery baking spread.

You will also need…

12 hole muffin tin and muffin cases

Step 1 of 5

Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.

Step 2 of 5

cupcakes

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 5

cupcakes being frosted

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 5

decorating cakes

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.

Step 5 of 5

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