Name: Bunny cupcakes
Prep time: 20 min
Total time: 20 min
Yield: makes 12 cupcakes serving
Cuisine: Bake
Ingredients: 125 ml oil or soft butter; 250 ml sugar; 2 eggs; 10 ml vanilla essence; 500 ml flour cake; 10 ml Baking powder; 2,5 ml salt; 180 ml milk; 150 g butter soft; 500 ml icing sugar; 2,5 ml vanilla essence; 2,5 ml lemon juice; water boiled; 6 marshmallows white; 45 ml pink sprinkles

Recipe Disclaimer

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Ingredients (15)

125 ml	oil or soft butter
250 ml	sugar
2	eggs
10 ml	vanilla — essence
500 ml	flour — cake
10 ml	Baking powder
2,5 ml	salt
180 ml	milk
150 g	butter — soft
500 ml	icing sugar
2,5 ml	vanilla — essence
2,5 ml	lemon juice
	water — boiled
6	marshmallows — white
45 ml	pink sprinkles

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Method:

Preheat the oven to 180°C. Line 12 hollows
of a muffin tin with
paper cupcake liners.

1. Beat the oil or butter
and sugar together
until creamy. Add the
eggs one by one and
whisk until well combined. Add the vanilla
essence and whisk.

2. In a separate bowl,
sift the flour, baking
powder and salt
together.

3. Add the dry ingredients to the egg mixture, alternating with
the milk. Beat lightly
until just combined.

4. Spoon the batter
into the cupcake
linings and bake for
20 -25 minutes or until done (a skewer inserted in the middle
should come out
clean). Transfer the
cupcakes to a wire
rack and set aside to cool completely.

5. Butter icing Use an
electric beater to
cream the butter and
icing sugar together in
a large mixing bowl
until well combined.
Add the vanilla essence and lemon juice
and beat until light
and creamy – if it’s too
thick, add a little boiling water. Spoon the
icing into a piping bag.

To decorate

6. Slice
each marshmallow
into four pieces. Dip
the sticky side in the
pink sprinkles.

7. Pipe a swirl of icing
on top of each cupcake. Press two of the
marshmallow pieces
onto each cupcake to
look like bunny ears.