Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking

Real Living recipe for bunny ear cupcakes.

INGREDIENTS

Bunny ears
165g royal icing mix (we bought a 330g pack of Queen Royal Icing mix)
Pink food colouring

Cupcakes
90g butter, softened
1/3 cup caster sugar
1½ tsp vanilla extract
1 egg
2 tbsp milk
1 cup self-raising flour, sieved

Icing
20g butter, softened
2/3 cup icing sugar mixture, sieved
½ tsp vanilla extract
3 to 4 tsp water

Equipment
Sieve
2 medium bowls
Kitchen spoon
Baking tray
Baking paper
Piping bag with 2mm nozzle
2 x 12-hole mini-muffin trays
24 mini paper cases
Electric mixer with whisk attachment (or medium bowl with handheld mixer)
Silicone spatula
Wire rack
Wooden spoon

METHOD

The day before
Make bunny ears Prepare royal icing mix in bowl according to packet instructions. Line tray with baking paper. Place half of icing in piping bag and pipe 48 bunny ear shapes – about 4cm long – on lined tray. Squeeze remaining icing into bowl containing other half of icing. Add drop of food colouring. Stir to combine. Spoon into piping bag.

Fill centre of ears with pink icing. Allow ears to set overnight.

On the day
Preheat oven to 180°C (160°C fan). Line muffin trays with cases.

Make cupcakes Place butter, sugar, vanilla, egg, milk, flour and 2 drops of food colouring in bowl of electric mixer (or use medium bowl and handheld mixer). Whisk on medium-low speed until combined, occasionally scraping down sides of bowl. Whisk on high speed for 2 mins until mixture is pale and fluffy. Divide mixture between cases and bake for 14 mins. Remove from oven and transfer to wire rack to cool.

Make icing Meanwhile, in second bowl combine butter, icing sugar, vanilla and 3 tsp water, gradually adding more water if mixture is too thick. Stir well.

Assemble Drizzle icing over cupcakes and decorate each cake with 2 premade bunny ears.

Tips This recipe makes 24 cupcakes. Cupcakes can be made and iced a day ahead, but don't attach the ears until you're ready to serve as moisture in the icing on top of the cupcakes can soften the royal icing ears at the base, causing them to break off and flop! Store your assembled cupcakes in a single layer in an airtight container.