Bunny Cupcakes
Bunny Cupcakes
Buttercream Icing & Decorating:
Step 1
Preheat oven to 180°C conventional or 160°C fan-forced. Line 12 x 1/3 cup capacity muffin tin with cupcake patties. Sift the dry ingredients into a large bowl. Add the sugars and stir to combine.
Step 2
Add the egg, milk, oil and vanilla and beat until combined. Add the boiling water and mix until just combined. Pour the batter into each patty case until 3/4 full.
Step 3
Bake for 20-22 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.
Step 4
To make butter cream icing: Beat butter with icing sugar using an electric mixer and light and fluffy. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary.
Step 5
To make ears, pour sprinkles onto a small plate. Using scissors, cut each marshmallow diagonally in half. Press the cut side of the marshmallow half into the sprinkles. To decorate, pipe or spoon a generous amount of butter cream onto each cupcake. Reserve 1/4 cup of icing. Place coconut on a plate and gently press the cupcake (buttercream side down) into the shredded coconut until completely covered. Using the remaining icing, apply a small amount to each ear to fix into place.
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McKenzie’s Shredded Coconut 215g
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