Bunny cupcakes

Bunny cupcakes
Bunny cupcakes
Prep Time: 20 min
Servings: 12
Cooking Time: 20 min
  • 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.


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.