- 2 - eggs
- 45ml - pink sprinkles
- 2,5ml - salt
- 500ml - icing sugar
- 250ml - sugar
- 6 - white marshmallows
- 10ml - baking powder
- - a little boiling water, if necessary
- 500ml - cake flour
- 180ml - milk
- 150g - soft butter
- 125ml - oil or soft butter
- 2,5ml - lemon juice
- 2,5ml - vanilla essence
- 10ml - vanilla essence
Preheat the oven to 180°C.
Line 12 hollows of a muffin pan with paper cupcake liners.
1 Beat the oil or butter and sugar together until creamy.
Add the eggs one by one and whisk well.
Add the vanilla essence and whisk again.
2 In a separate bowl, sift the flour, baking powder and salt together.
3 Take turns adding the dry ingredients and the milk to the egg mixture.
Beat lightly until just mixed.
4 Spoon the batter into the cupcake linings and bake for 20-25 minutes until done.
Transfer the cupcakes to a wire rack and set aside to cool completely.
5 BUTTER ICING
Use an electric beater to cream the butter and icing sugar in a large mixing bowl until well combined.
Add the vanilla essence and lemon juice and beat until light and creamy – if it’s too thick, add a little boiling water.
Spoon the icing into a piping bag.
Slice each marshmallow into four pieces.
Dip the sticky side of the marshmallows in the pink sprinkles.
7 Pipe icing onto the cupcakes.
Press two pieces of marshmallow onto each cupcake so it looks like bunny ears.