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Bunny Cupcakes

2016-02-25

Recipe Info

  • Yield : 12
  • Cook Time : 30m
  • Ready In : 30m

Ingredients

  • 2 2/3 cups sugar
  • 1 cup butter, cut into 1-inch pieces
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 21⁄2 tsps vanilla essence
  • 2 2/3 cups plain flour
  • 1 1/3 cups cake flour
  • 4 tsps baking powder
  • 1⁄2 tsp salt
  • ICING
  • 1⁄4 cup whole milk
  • 2 tsps vanilla essence
  • 10 tbsps butter, softened
  • 5 cups icing sugar
  • pinch fine salt
  • chocolate bunnies & mini chocolate eggs

Method

Step 1

Preheat oven to 180°C. Line two 12-cup cupcake tins with paper liners. Put tins on a baking sheet. Set aside. Cream sugar and butter in a food processor until creamy, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Step 2

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Step 3

Evenly pour the batter into the prepared cups, filling them 3⁄4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool. Cool cupcakes completely on a rack before icing.

Step 4

Icing: Slowly beat the butter and sugar, in a medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes.

Step 5

Add the milk and vanilla essence and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Ice cupcakes immediately and top with chocolate bunnies and eggs.

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