Make these bunny cupcakes as an Easter treat and let the kids help decorate them. These can be made in advance and stored in the freezer.
- 1 cup caster sugar
- 125 g butter, chopped
- 100 g dark chocolate, chopped
- ½ cup hot water
- 2 tbsps milk
- ¾ cup plain flour
- 2 tbsps self-raising flour
- 2 tbsps cocoa powder
- 1 egg, lightly beaten
- 125 g butter, softened
- 1½ cups icing-sugar mix
- 2 tbsps milk
- ¼ cup desiccated coconut
- Tic Tacs, liquorice, M&M's, marshmallows
Preheat oven to moderate, 180 C. Line 10 holes of a 12-hole muffin pan with paper patty cases.
Combine sugar, butter, chocolate, water and milk in a medium saucepan. Stir over low heat until smooth. Transfer mixture to a medium bowl. Cool for 10 mins.
Sift flours and cocoa together. Fold into chocolate mixture with the egg. Divide mixture among patty cases.
Bake for 20 to 25 mins or until a skewer inserted into the centre of a cupcake comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
BUTTERCREAM ICING Meanwhile, using an electric mixer, beat butter until very pale. Beat in icing sugar and milk in two batches. Spread over cakes. Sprinkle cupcakes with coconut.
Add Tic Tacs for teeth, liquorice for mouth, M&M’s for eyes and nose, and marshmallows for ears.
TIP: You can make these cupcakes in advance, then freeze. The cupcakes don’t rise every much, so fill cases to within 1 cm from the top.
Recipe & Photo: BauerSyndication.com.au