These rabbit cupcakes made by our talented cake baker Fran (from Expresso Kitchen), are perfect for the keen baker who wants to take their baking to the next stage. Comprising of a moist sponge cupcake base, topped with scrummy frosting and some delicious shortbread bunny ears.
Total time needed : 1 hour 15 minutes
Prep time : Ten minutes
Baking time : 20 to 25 minutes
Decorating time : 40 minutes
Skill level – Intermediate
Equipment You will Need
- 12-hole muffin tin
- White cupcake cases
- Wooden spoon
- Small piping bag
- Wide piping nozzle – we used Wilton number 12
- White poms
Ingredients you will need (makes 12 cupcakes)
- 125 grams softened butter
- 125 grams self-raising flour
- One and a half teaspoons Dr Oetker bicarbonate of soda
- Two large free range eggs
- Three tablespoons milk
- One quarter teaspoon Nielsen Massey vanilla extract
To decorate you will need
- 12 vanilla bunny ear biscuits – see Easter cookie ‘How to’ for recipe
- 200 grams softened butter
- 425 grams icing sugar
- 3 tablespoons milk
- Black and pink gel food colouring
How to make
- Preheat oven to 170°C and line a 12-hole cupcake tin with the white cupcake cases.
- Cream the butter until pale and soft then add in the caster sugar and beat again until light and fluffy.
- Add the eggs one at a time beating between each addition. Sift in the flour and baking powder.
- Mix the milk and vanilla extract together and then add to the other ingredients. Mix slowly until combined.
- Spoon the mixture into the cupcake cases and bake for 20-25 minutes until golden brown.
- When the cupcakes are finished take out of the oven and place on a wire cooling rack as soon as possible.
How to decorate
- Beat the butter until soft and pale then add the icing sugar and combine until thick. Slowly add in the milk until you have a thick creamy consistency. Add in any food colouring at this point if you are colouring your cream cheese frosting.
- Place the mixture into a piping bag fitted with a wide round nozzle. Pipe the buttercream using a swirl action onto the top of the baked cupcakes.
- Dip the front of your bunny ear biscuits into the buttercream.
- Using black food gel colouring, add two dots for the rabbit’s eyes. Using the pink food gel add a dot for the nose and also a tear drop shape on each of the rabbit’s ears to form the inside of the ear.
- To complete the rabbit cupcake, stick a white pom on the back of the cupcake case using a glue dot.