These adorably tasty cupcakes are a fun and delicious way to feed your party guests this Easter.

  • Serves: 6 people
  • Prep time: 40 minutes
  • Cooking time: 20 minutes
    • British
    • Vegetarian

    Easter Bunny Cup Cakes

    Recipe Information

    Ingredients
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    190g The Pantry Self Raising Flour

    190g The Pantry Caster sugar

    190g Greenvale Perfect For Cakes Soft Spread

    200g Choceur Smooth White Chocolate Bar

    3 Merevale Medium Free Range Eggs

    454g Pack Ready to Roll White Icing

    1 tbsp Grandessa Honey

     

    To decorate

    Dominion Strawberry Laces, Chocolate Buttons

    Method

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    If you have a food processor add the eggs, spread, caster sugar and flour and pulse until well blended, if not, beat the spread with the sugar, then beat in the eggs, and then whisk in the flour until smooth.

    Line a cupcake tin with paper cases, ¾ fill each with some mixture.

    Bake for 18-20 minutes, until risen and firm to the touch.

    Allow to cool then cut off the risen dome, to make the cakes flat on top.

    Cut this piece into half for the ears.

    Roll out the icing, cut out rounds and put on the cakes.

    Apply a thin brushing of honey, grate the chocolate, and sprinkle over the honey.

    Make two holes and put the cut tops in as ears.

    Cut shapes from the ready to roll icing for its teeth, chocolate buttons for eyes, laces for whiskers and half a button for its nose.

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