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Easter: Perfect Time To Cook The Cutest Cupcakes Ever

Chocolate Bunny Bottoms Cupcakes

Preparation time: 25 mins

Cooking time: 25 mins

Makes: 12

Ingredients

Cupcakes

200g butter, diced
1 cup CSR Brown Sugar
100g dark chocolate, chopped 2 extra large eggs
1 tsp vanilla extract
3⁄4 cup self-raising flour
1⁄4 cup cocoa

To Decorate

150g unsalted butter, softened
250g CSR Chocolate Buttercream Icing Mix 3 tsp water
Marshmallows
Desiccated coconut
Sprinkles

Chocolate Bunny Bottom Cupcakes

Method

1. ​Pre-heat oven to 150°C fan-forced. Line 12 x 1⁄3 cup capacity muffin pans with paper cases.

2. ​Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly.

3. ​Whisk the eggs into chocolate mixture one at a time, followed by vanilla, until smooth. Fold in flour and cocoa. Spoon batter between prepared paper cases. Bake for 25 mins until just cooked. Cool in pan for 5 mins before removing to a cooling rack to cool completely.

4. ​For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix and water, mixing well. Transfer to a piping bag with a small round nozzle. Pipe in a circular motion on the top of cupcakes and decorate to resemble bunny bottoms.

 

Easter Chicks Cupcakes

Easter Chicks Cupcakes

Preparation time: 25 mins

Cooking time: 20-22 mins

Makes: 12

Ingredients

Cupcakes

125g butter, diced and softened 3⁄4 cup ​CSR Caster Sugar
2 extra large eggs
1 tsp vanilla extract

11⁄2 cups self-raising flour 1⁄2 cup plain flour
3⁄4 cup milk

To Decorate

150g unsalted butter, softened
250g ​CSR Vanilla Buttercream Icing Mix3 tsp water
2-3 drops yellow food colouring
White choc buttons
Edible eyes
Assorted decorating sprinkles

Method

1. ​Pre-heat oven to 170°C fan-forced. Line 12, 1⁄3 cup capacity muffin pans with paper cases.

2. ​Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.

3. ​Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.

4. ​For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a small star nozzle. Pipe small swirls on the top of cupcake and decorate to resemble a chicken.

Written by Victoria Dezeraud

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