How to Make these Easter Bunny Cupcakes
Bake something fun this Easter
- 125g unsalted butter
- 75g caster sugar
- 2 large eggs
- 125g self-raising flour
- 1 tsp baking powder
- 50g Opies cocktail cherries
- For the Buttercream Icing
- 150g unsalted butter
- 300g icing sugar
- 1/2 tap vanilla extract
- Pinch of salt
- To Decorate
- Pink decorating sugar
- 16 white marshmallows
- 32 edible eyes
- 16 white mini marshmallows
- 8 Opies cocktail cherries
Preheat oven to 190C/170 fan/Gas 5 and divide 16 paper cases between two muffin tins.
Beat the butter and sugar together until pale and creamy, then gradually add in the eggs until thoroughly combined.
Fold in the flour, baking powder and cherries, and divide the mixture between the cases. Bake in the oven for 15–20 minutes until golden and firm. Transfer to a wire rack to cool.
Meanwhile make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl or stand mixer and beat well until light and fluffy. Add a pinch of salt and give one final stir.
Pipe icing over the cupcakes, then halve the larger white marshmallows at a diagonal angle. Empty the pink decorating sugar into a shallow dish, then dip the cut-side of each marshmallow into the sugar so the edge gets a good coating. Position two marshmallow halves upright per cake to make the bunny ears.
Pop two edible eyes into position, then lightly press a cocktail cherry half into the icing for the nose and finally two white mini marshmallow halves underneath for the mouth.
