Preparation time is 1hours
Cook time is 25minutes
Total time is 1hours 25minutes
Serve is for 12 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
12
- 1 cup self-raising flour
- 2 drop pink food colouring
- 1/2 cup cornflour
- 2/3 cup milk
- 2tablespoons milk
- 2 1/2 cup pure icing sugar, sifted
- 125grams unsalted butter, softened extra
- 125grams unsalted butter, softened
- 1teaspoons vanilla extract
- 1/2 cup shredded coconut
- 50grams marzipan
- 1 free range egg
- 2 free range egg whites
- 2/3 cup caster sugar
Method
Step 1 of 6
Preheat oven to 180°C. Line a 12-hole medium muffin tray with paper cases.
Step 2 of 6
Beat butter and sugar together using electric beaters until pale and creamy. Add egg and vanilla and beat until combined. Sift flours together over butter mixture and stir in with milk.
Step 3 of 6
In a separate clean bowl, beat egg whites to soft peaks. Fold lightly into cake batter. Spoon batter into cases until three-quarters full.
Step 4 of 6
Bake for 25 minutes or until golden and just firm to touch. Cool in tray for 5 minutes then transfer to a wire rack to cool completely.
Step 5 of 6
To make the buttercream, use electric beaters to beat butter until pale and creamy. Gradually beat in icing sugar. Stir in milk. Reserve 1/4 cup buttercream. Spread remainder over cupcakes, adding a little peak for the tails. Sprinkle over coconut.
Step 6 of 6
To make bunny paws, roll 24 small pieces of modelling paste into oval shapes and flatten. Colour another walnut-sized piece of modelling paste with a drop of food colouring. Pinch off small pieces and roll into balls for pads. Dampen with a little water and arrange 1 large and 3 small pieces onto each oval. Attach to cupcakes with reserved buttercream.
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