This is how it's made Easter Bunny Cupcakes

  1. Step 1

    Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.

  2. Step 2

    Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.

  3. Step 3

    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.

  4. Step 4

    Beat together the Stork with Butter, icing sugar and vanilla to make the frosting.  Beat in the cooled boiled water to form a smooth spreadable consistency.

  5. Step 5

    Cover the tops of the cupcakes with frosting, spreading with a palette knife.

  6. Step 6

    With scissors or a knife cut a white marshmallow in half to form the ears.  Add pink sprinkles to the centres of each and add to the top of the cupcake.

  7. Step 7

    Draw the bunny’s eyes with the melted chocolate using the toothpick.

  8. Step 8

    Pipe the bunny’s mouth with the melted chocolate and add a pink ball sprinkle for the nose.

  • Temperature: 160C Fan / 180C / Gas mark 4 oC
  • Baking time:
  • Serves: 12