BUNNY CUPCAKES

MAKES 12 CUPCAKES Preparation: 20 min Baking: 20-25 min 125ml (½c) oil or soft

butter 250ml (1c) sugar 2 eggs 10ml (2t) vanilla

essence 500ml (2c) cake flour 10ml (2t) baking

powder 2,5ml (½t) salt 180ml (¾c) milk BUTTER ICING 150g soft butter 500ml (2c) icing sugar 2,5ml (½t) vanilla

essence 2,5ml (½t) lemon juice a little boiling water, if

needed TO DECORATE 6 white marshmallows 45ml (3T) pink

sprinkles 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. 6 To decorate 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.