EASTER BUNNY CUPCAKES
For cupcakes: 1 cup SR flour
90g butter, softened
1/2 cup caster sugar
2 eggs
2 tbspn milk
1/2 cup white chocolate
1/2 cup dessicated coconut
16 dark choc bits
1 liquorice strap
(+ a little more)
180g white chocolate
1. Preheat oven to 180degrees/160degrees fan forced. Line 8 holes of a 12 muffin pan with paper cases.
2. Beat flour, butter, sugar, eggs and milk together with an electric mixer. Increase speed and continue to mix until batter has changed to a paler colour.
3. Fill paper cases roughly halfway. Bake around 20 -25 minutes or until cooked and a wooden skewer comes out clean.
4. Make chocolate ganache#
5. Using melted white chocolate, pipe 16 bunny ears onto a sheet of baking paper.
6. Spread cakes with ganache, sprinkle (or dip) in coconut, then decorate with ears. Use the choc bits for eyes. Cut the liquorice into very thin strips then criss cross 2 pieces for each nose.
#Ganache: Bring cream to the boil in a small saucepan, then remove from heat. Add chocolate, stir until smooth. Refrigerate until firm.
- I have actually halved the ganache quantities from the original recipe. There was almost a decent bowlful leftover and I was fairly generous when icing the cakes.
- I also halved the amount of white chocolate used to make the ears. Again, there was lots left over and that was after I made an extra 12 ears!
- I would set the ears in the fridge. The original recipe called for them to set at room temperature - but they just wouldn't set.
- I don't own a piping bag, so I just used a teaspoon to flatten and shape my ears.
- Recipe taken from Womans Day magazine.
Have a Happy and Safe Easter everyone! :o)
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