Easter Bunny Cupcakes

Ingredients

450 g packet Betty Crocker vanilla cupcake mix
60 g butter, softened
2 eggs
1/2 cup (125mL) milk
1 cup (80 g) desiccated coconut
12 white marshmallows
6 pink marshmallows
24 brown M&Ms Minis
12 pink M&Ms Minis
145 g packet fairy sweetheart toppings
24 pink hearts only
Dark chocolate writing icing, to decorate

Method

Preheat oven to 180 C. Line twelve 1/3-cup (80mL) muffin pan holes with paper cases.

Make the cupcakes using cupcake mix, butter, eggs and milk following packet directions. Set aside to cool.

To make the white chocolate icing, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined. Add white chocolate. Beat until combined.

Place the coconut in a small bowl. Reserve 1 tablespoon white chocolate icing. Spread remaining icing over each cake. Dip the top of each cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink marshmallows in half, then cut each half into 2 pieces. Use a little of the reserved icing to attach a pink marshmallow piece to each white marshmallow piece to make ears. Use remaining reserved icing to attach the ears, brown M&Ms Minis for eyes, pink M&Ms Minis for noses and pink hearts for a mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.

Credits: Coles

Photo Credits: Coles