Looking for a fun way to get the little ones involved in making these sweet treats for
Easter?
Get creative in the kitchen and turn delicious vanilla and
white chocolate iced cupcakes into cute Easter bunnies.
30 minutes prep time
20 minutes cooking time
Makes 12
Ingredients:
450g vanilla cupcake mix
60g butter, softened
2 Coles Australian Free Range Eggs
1/2 cup (125ml) milk
1 cup (80g) desiccated coconut
12 white marshmallows
6 pink marshmallows
24 brown M&M’s Minis
12 pink M&M’s Minis
a packet of sweet cake decorations, pink
hearts only
Dark chocolate writing icing, to decorate
White chocolate icing
180g unsalted butter, softened
1 3/4 cups (280g) icing sugar mixture
2 table spoon milk
1 teaspoon vanilla essence
150g white chocolate, melted
Method:
1. Preheat oven to 180C. Line twelve 1/3-cup (80ml) muffin pan
holes with paper cases.
2. Make the cupcakes using cupcake mix, butter, eggs and milk
following packet directions. Set aside to cool.
3. To make the white chocolate icing, use an electric mixer to
beat the butter in a bowl until very pale. Gradually add the icing sugar, in
batches, beating well after each addition. Add the milk and vanilla and beat
until combined. Add white chocolate. Beat until combined.
4. Place the coconut in a small bowl. Reserve 1 table spoon white
chocolate icing. Spread remaining icing over each cake. Dip the top of each
cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink
marshmallows in half, then cut each half into two pieces. Use a little of the
reserved icing to attach a pink marshmallow piece to each white marshmallow
piece to make ears. Use remaining buttercream to attach the ears, brown
M&M’s Minis for eyes, pink M&M’s Minis for noses and pink hearts for a
mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.
