A Perfect Pantry
Bunny Cupcakes
- PREP TIME
15 - COOK TIME
20 - READY TIME
35 - SERVINGS
12
INGREDIENTS
CUPCAKE
- 150g butter, chopped and at room temperature
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 2 cups self raising flour, sifted
- 2/3 cup milk
ICING
- 2 cups icing sugar
- 15g butter
- 1-2 tbsp hot water
- 1 tsp vanilla extract
DIRECTIONS
- Preheat Air Chef to 180°C by turning the dial to 5 minutes.
- Line individual muffin tins with cupcake patties.
- Using the leaf beater on a bench mixer, cream butter, sugar and vanilla on speed 3 until pale and creamy.
- Add eggs one at a time, beating after each addition and scraping down sides of bowl.
- Lightly fold flour and milk in batches into creamed mixture at speed 2 on the bench mixer.
- Spoon mixture into patties and place them in the basket in batches.
- Once the ‘HEATING’ light goes off on the Air Chef, turn the timer dial to 15-20 minutes or until cooked. (timing depends on the size of the muffin). Cool in muffin tin for 5 minutes before placing the cupcake onto a wire rack to cool completely.
- Repeat above step for the rest of the cupcakes.
VANILLA ICING
- Sift icing sugar into a bowl. Add butter, water and vanilla.
- Using a leaf beater on a bench mixer, beat on speed 3 then gradually increase the speed to level 5. Mix until smooth.
- To decorate, pipe icing mixture over the top of each cupcake and use a pallet knife to smooth it over.
- Cut a large, pink marshmallow in half on the diagonal and place it, inside sides facing upward, at the top edge of the cupcake (refer to final image) to form the ears. Using a black colour icing pen, draw eyes and a mouth beneath the ears. Use a pink, candy heart for the nose.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing
these sound so yummy and easy to make