Bunny Cupcakes

Bunny love for an Easter treat.

Makes 12 regular and 20 small cupcakes

YOU WILL NEED

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

Strawberry Icing

  • 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

Decorating

  • marshmallows (pink and white)
  • sprinkles
  • liquorice
  • sweetie eyes
  • mini sweetie dog bones
  • toothpicks
  • red Astros
  • chocolate carrots (optional)
  • chocolate eggs (optional)
Method

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!

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