Easter Bunny Cupcakes

Chocolate. Coconut. And marshmallow. Yummy! Bake up a batch of these deliciously fluffy Easter Bunny Cupcakes and you’ll have the whole family hopping for joy.

Prep time
25 minutes
Ready in
45 minutes
Servings
12
Difficulty
Easy

Ingredients

Cupcakes

125 g Stork
125 g caster sugar
2 large eggs
100 g self-raising flour
25 g cocoa powder

To decorate

250 g royal icing sugar
50 g desiccated coconut
12 white marshmallows
couple of drops of pink food colouring

Instructions

Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
Transfer the cupcakes to a wire rack and allow to cool fully.
Beat the royal icing sugar with a little water to form a thick spreadable icing.
Place the desiccated coconut in a small bowl. Coat the top of a cupcake with royal icing and dip it into the coconut to coat.
Add a little royal icing bunny tail to the centre of each cupcake. Colour the remaining royal icing a pale pink and place into a disposable piping bag. Cut each marshmallow in half and add to the top of the cupcakes to create the bunny’s feet. Pipe the pink pads and toes of the bunny’s feet with the pink icing.
Serve.