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Easter Bunny Cupcakes

Ingredients

  • 175 g Gluten free self-raising flour
  • 175 g Caster sugar
  • 175 g Butter
  • 3 Eggs
  • 50 g Milk chocolate chips
  • For the icing:
  • 300 g Icing sugar
  • 80 g Butter
  • 1 tbsp Cocoa powder
  • 25 g Dark chocolate (melted)
  • 12 Kit kat bunnies (11g size)

Instructions

  • Preheat the oven to 180 degrees/gas mark 4. Mix together the butter and sugar in a bowl until you have a soft, even texture.
  • Gradually add the eggs and flour, folding as you go. Once you’re happy with your cake mixture, add the chocolate chips and mix well.
  • Prepare 12 cupcake cases in a tin. Add neat spoonfuls of the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes). I sometimes add a few chocolate chips to the top as they sometimes sink to the bottom of the cake.
  • Place these in the oven for 15-20 minutes, or until golden brown.
  • Remove the cupcakes from the tin to cool on a wire rack, and prepare your chocolate buttercream.
  • Mix together the butter and icing then add the melted chocolate and cocoa powder. Make sure you're happy with the consistency (you don't want it to be too runny, if so add a little more icing powder. Use a piping bag, and decorate your cakes with a neat swirl! Then place a bunny in the middle of the swirl as if it's popping out of the soil.
  • Serve and enjoy.