This recipe makes the cutest Easter-themed cupcakes with bunnies showing off their sweet, fluffy marshmallow tails
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Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with muffin cases.
Place the sugar, baking spread, flour, eggs and vanilla bean paste into the bowl of a stand mixer (or a large mixing bowl and electric handheld mixer). Combine, then add enough milk to achieve a dropping consistency. Divide evenly between the cases and bake for 15-20 minutes, or until golden and springy to touch. Remove to a wire rack to cool completely.
To decorate, use scissors to cut 24 of the marshmallows in 1/2. Mix the icing sugar with 4-5 tbsp cold water to make a thick, but spoonable icing. Spoon generously onto each cake to thoroughly cover and give a flat surface that’s level with the tops of the cases. Stick on 2 marshmallow pieces, pink side up, on the icing at the bottom of each cake to make the feet, then add 2 pieces at the top for the ears.
Snip 12 pink or white pieces of marshmallow to make small round tails, and stick 1 into the centre of each cake. Using the writing icing, make 3 little dots on each foot to look like the pads on the feet.
To avoid so much cutting, you could use mini marshmallows as bunny tails.
Typical values per item when made using specific products in recipe
Energy | 1,461kJ/ 347kcals |
|---|---|
Fat | 10g |
Saturated Fat | 2.8g |
Carbohydrates | 59g |
Sugars | 49g |
Fibre | 0.5g |
Protein | 3.8g |
Salt | 0.4g |
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