I’m not sure who was more excited about these cute as a button bunny cupcakes, my kids or well… me!
Ok fine, I’ll admit I was SUPER excited and loved how these turned out!!! If I’m being totally honest every adult I’ve offered one of these to were thrilled!
I’ve been on a baking spree as of lately, probably because well I’m turning 29 next week and I’m a bit panicky that this would be my last year as a 20-something.
Baking and decorating cupcakes always calms me down, while making these I realised I’d need decorating sugar to dip the marshmallow “ears” in and I honestly for the life of me didn’t know where I’d get them from so I improvised, 2 tablespoons of granulated white sugar and a few drops of pink food colouring did the trick. Hope you try them!
Ingredients
2 1/4 cup cake flour
1 1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup full cream milk
2 large eggs
1 teaspoon vanilla essence
Vanilla buttercream
100g unsalted butter, softened
500g icing sugar, sifted
1 teaspoon vanilla essence
Milk
Decorations
Chocolate chips
White marshmellows
White granulated sugar
Pink food colouring
Chocolate speckled eggs
Method
1. Preheat oven to 180 degrees
2. Mix dry ingredients in large bowl
3. Whisk together oil and milk, add to dry ingredients and whisk until smooth and combined.
4. Crack in the eggs and vanilla essence and whisk until combined. Don’t over mix.
5. Scoop cupcake batter into cupcake liners (I like using a 1/4 cup measurement for this ensuring all cupcakes are the same)
Bake for 15 to 20 minutes or until a toothpick placed in the middle of the cupcakes comes out clean.
6. Place cupcakes on a cooling rack to cool completely, always make sure your cupcakes are cool before icing.
Vanilla buttercream
1. Using an stand mixer or whisk, cream butter until pale yellow, soft in icing sugar.
2. Whisk in vanilla essence and a tablespoon of milk at a time until buttercream is light and creamy.
Assemble
1. Place frosting in large decorating bag fitted with round tip with wide round opening. Pipe a mound of frosting on top of each cupcake.
2. Cut each marshmallow in half diagonally into 2 pieces. Dip cut side of each piece into pink sugar to coat (2 tablespoons of white sugar mix in a few drops of pink colouring). Place on cupcakes, sugar side up, to resemble ears.
3. Insert one chocolate speckled egg into each frosting mound to create noses and place chocolate chips to create eyes.
