Easter Bunny Cupcakes
This easy Easter Bunny Cupcakes recipe makes a great Easter activity for kids. Both regular and Thermomix instructions included.
Servings: 12 cupcakes
- 125 grams butter softened
- ⅔ cup caster sugar
- 1 ½ cups self raising flour
- ½ cup milk
- 2 teaspoon vanilla extract
- 2 eggs
- 250 grams butter softened
- 4 cups icing sugar
- 1 teaspoon vanilla extract
- 12 marshmallows cut in half
- 12 pink smarties
Preheat your oven to 180 degrees celsius and line a 12 hole muffin tin with paper cases.
Place the softened butter, self raising flour, milk, vanilla extract and eggs into the bowl of an electric mixer and mix on medium speed for 3 minutes or until the mixture is smooth and creamy.
Spoon the cupcake mixture into the prepared muffin tin and bake for 20 minutes or until the cupcakes are golden and cooked through when tested with a skewer.
After 5 minutes, carefully transfer the cupcakes to a wire rack to cool completely.
Sift the icing sugar into a small bowl and set aside until needed.
In an electric mixer, beat the butter until it’s pale and creamy.
With the mixer on a low speed, gradually add half of the icing sugar and vanilla essence and beat well until combined
Transfer your buttercream into a piping bag with a star tip and pipe the top of the cooled cupcakes.
Cut a marshmallow in half for the Easter Bunny ‘ears’ and place on top of the each cupcake add then add the pink smartie ‘nose’. Continue until all of the cupcakes have been decorated. You can then store these cupcakes in an airtight container until needed.
These cupcakes can be made a day or two in advance and then decorated when desired.
You can also freeze the undecorated cupcakes.