This is how it's made Gluten Free Easter Bunny Cupcakes

  1. Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
  2. Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
  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. 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. Cover the tops of the cupcakes with frosting, spreading with a palette knife.
  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. Draw the bunny’s eyes with the melted chocolate using the toothpick.
  8. Pipe the bunny’s mouth with the melted chocolate and add a pink ball sprinkle for the nose.
  • Temperature: 180c oC
  • Baking time:
  • Serves: 12