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✨ENJOY A FREE JAR OF WHIP WHEN YOU BUY ANY BOX OF BARS OR SHARING POUCHES WITH CODE FREEWHIP ✨ MAKE SURE TO ADD A SINGLE JAR OF WHIP TO YOUR BASKET FOR THE CODE TO APPLY!

Free UK delivery when you spend £20 or more! 🚚

Easter Bunny Cupcakes

Recipe created by @beckys.bakes_

 

DESCRIPTION

Looking for some Easter baking recipe inspiration? These un-BUNNY-lievably cute Easter Bunny cupcakes are the perfect treat!

INGREDIENTS

Cupcakes

115g butter
115g caster sugar
2 eggs
1 tsp vanilla extract
1 tbsp milk
115g self-raising flour
Strawberry jam

Buttercream & Decorations

100g unsalted butter
200g icing sugar
1 tsp Vanilla Extract
4 tbsp Mallow & Marsh Marshmallow Whip
1 pouch of Mallow & Marsh Raspberry marshmallows coated in 70% Dark Chocolate
Sprinkles

METHOD

  1.  Pre-heat the oven to 180C / 160C Fan and line a 12 hole cupcake tray with cupcake cases.
  2. In a large mixing bowl add the butter and sugar and beat until light and fluffy. Slowly add the eggs, milk and vanilla extract until fully combined.
  3. Fold the flour into the mix, once all the ingredients have come together spoon the mix equally amongst the cupcake cases.
  4. Bake in a pre-heated oven for 18-20 min or until a toothpick comes out clean and the cupcakes are golden.
  5. Once baked, leave to cool on a cooling rack and start to prepare your buttercream. To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar, Mallow & Marsh Whip and vanilla extract until fully combined.
  6. Once the cupcakes have cooled, cut out a small section of the middle of the cupcake and spoon in a teaspoon of strawberry jam. Cover the hole with the section of the cupcake you just removed and press down to seal the jam into the cupcake.
  7. Add the buttercream to a piping bag fitted with a small star nozzle. Then gently squeeze down, making sure to grip the top of the piping bag to ensure no buttercream escapes.
  8. Starting from the edge of the cupcake, drop little stars of buttercream by squeezing down and moving up. Do this around the outer edge and work your way in.
  9. Cut your marshmallows diagonally to create 2 bunny ears and cut a tiny triangle from a separate marshmallow for the nose. Place on your cupcake and add another layer of buttercream around the marshmallows, following the step above.
  10. Sprinkle with hundreds & thousands and enjoy!

 

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