EASTER BUNNY CUPCAKES

Yields12 Servings
 100 g self raising flour
 100 g butter softened
 100 g caster sugar
 2 medium eggs
To decorate
 75 g butter softened
 150 g icing sugar
 Few drops green food colouring
 200 g white sugar paste
 25 g pink sugar paste
 10 g black sugar paste
 25 g orange sugar paste
 10 g green sugar paste
1

Preheat the oven to 180C/Gas4; line a 12-hole muffin tray with paper cases

2

Beat together the flour, butter, sugar and eggs for about 2 minutes until pale; divide between the cake cases and bake for 18-20 minutes until well risen and golden; remove from the oven and leave to cool completely

3

To make the green grass topping beat together the butter and icing sugar, until well blended; add the green food colour and stir well; make about 4 holes in a disposable piping bag and spoon the green butter icing into it; when the cupcakes are cold, pipe the green sugar icing on top to make the grass

4

To make the bodies of the bunnies, roll walnut sized pieces of the white icing and shape into balls for the body; make smaller balls for the tail; roll another two small pieces of white icing and shape into oblongs for the feet; stick a small pad of pink paste for the sole of the feet; stick the tail and feet on to the body of the bunny

5

To make the bunny heads, roll a ball of white paste and press to flatten slightly; model two small balls for feet, press on and mark with a knife; roll two small balls for the cheeks and press onto the face; model two flat ears and make inner pieces out of the pink icing for the ears and press onto the large ears; press onto two halved cocktail sticks and press into the head; model a pink nose and tongue and press onto the face; roll two small black eyes and press onto the face

6

Shape small carrots out of the orange paste and make leaves out of the green paste

7

Stick everything onto the green butter icing on the cupcakes

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