Ingredients

For the vanilla cupcakes

  • 175 g butter
  • 175 g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 175 g self-raising flour

For the chocolate buttercream

  • 225 g butter
  • 400 g icing sugar
  • 2 tbsp cocoa powder
  • 2-3 tbsp milk

For decorating

  • White fondant icing
  • 1 tube pink gel food colouring
  • 36 Sainsbury's Micro Easter Eggs

You will also need

  • Small bunny-shaped cutter
  • Small rolling pin

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4, and line a 12-hole muffin tin with paper cupcake or muffin cases.

  2. 2

    Put the butter, caster sugar, eggs and vanilla extract into the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour and beat for 1–2 minutes until light and creamy. Divide the mixture evenly between the paper cases.

  3. 3

    Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted into one of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

  4. 4

    Meanwhile, make the chocolate buttercream. Beat the butter until soft and creamy. Sift the icing sugar and cocoa powder, and add to the creamed butter in two additions, mixing on a low speed, incorporating the milk, and beat for 3–5 minutes on a higher speed.

  5. 5

    Dust your work surface and roll out a small amount of the fondant icing to a thickness of 5mm. Cut out 12 small bunnies using the bunny-shaped cutter. Colour a tiny piece of white fondant icing with a little pink food colouring and, using your hands, roll 12 tiny bunny tails. Leave to one side to dry.

  6. 6

    Spoon the chocolate buttercream into a piping bag fitted with a star nozzle and swirl it on top of the cooled cupcakes. Top with three micro eggs and a fondant bunny to finish.

Via: Amy-Beth Ellice

Nutritional Details

Each serving provides
  • Energy 2324kj 555kcal 28%
  • Fat 31.3g 45%
  • Saturates 18.2g 91%
  • Sugars 53.8g 60%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1972kj/471kcal

Each serving provides

54.3g carbohydrate 0.7g fibre 3.3g protein

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