Bunny Cupcakes
1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) milk
12 large and 20 small paper cups
1 x 250 g Ina Paarman’s Strawberry Icing Kit
125 g butter at room temperature
¼ cup (60 ml) water
1 t (5 ml) lemon juice
marshmallows (pink and white)
sprinkles
liquorice
sweetie eyes
mini sweetie dog bones
toothpicks
red Astros
chocolate carrots (optional)
chocolate eggs (optional)
Adjust oven rack to the middle position. Preheat oven to 190°C. Line two muffin pans with regular and small paper cups.
Mix according to package instructions. Divide Vanilla Cake mixture between paper cups.
Bake for 15 – 20 minutes and leave to cool completely.
Icing
Prepare Strawberry Icing according to package instructions.
To finish off
Smooth a little icing over the top of each cake. Fill our icing bag (don’t use the nozzle) and snip off along the dotted line.
Pipe a large blob of icing on each cupcake for the face. Prepare the ears as illustrated (one marshmallow will give 2 pairs of ears) dip the cut sides into sprinkles and insert a toothpick. Position ears. Cut liquorice whiskers and trim the ends of dog bones to use for bunny teeth. Position eyes and nose. Enjoy!
