RECIPE | Easter bunny cupcakes for toddlers
Looking for a fun way to get little ones involved in making these sweet treats for Easter?
Get creative in the kitchen and turn delicious vanilla and white chocolate frosted cupcakes into adorable Easter bunnies.
30 minutes of preparation
20 minutes of cooking
450g vanilla cupcake mix
60g softened butter
2 Australian Coles free-range eggs
1/2 cup (125ml) milk
1 cup (80g) shredded coconut
12 white marshmallows
6 pink marshmallows
24 Mini brown M&M’s
12 Mini pink M&M’s
a pack of sweet cake decorations, pink hearts only
Dark chocolate writing glaze, to decorate
White chocolate frosting
180g unsalted butter, softened
1 3/4 cups (280 g) icing sugar mixture
2 tablespoons of milk
1 teaspoon vanilla essence
150g white chocolate, melted
1. Preheat the oven to 180°C. Line twelve 1/3 cup (80 mL) muffin cups with paper liners.
2. Prepare cupcakes using cupcake mix, butter, eggs and milk according to package directions. Let cool.
3. To make the white chocolate frosting, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar little by little, in batches, beating well after each addition. Add milk and vanilla and beat until combined. Add the white chocolate. Beat until smooth.
4. Place the coconut in a small bowl. Reserve 1 tablespoon of white chocolate frosting. Spread remaining frosting on each cake. Dip top of each cake in coconut to coat lightly. Cut the white marshmallows in half. Cut the pink marshmallows in half, then cut each half into two pieces. Use some of the reserved frosting to attach a piece of pink marshmallow to each piece of white marshmallow to make ears. Use the remaining buttercream to attach the ears, brown mini M&M’s for the eyes, pink mini M&M’s for the nose and pink hearts for the mouth of each cupcake. Use frosting to write mustaches on each cupcake.