Easter Treats

Year 11 made yummy Easter Bunny Cupcakes and then wrapped them to give away as gifts to family and friends.

Easter Bunny Cupcakes

75g butter, softened
3/4 cups  sugar
1 egg
1 tsp vanilla essence
1 1/4 cups self-raising flour
 1/2 cup milk

Icing:
50g butter, softened
3/4 cup  Icing Sugar
2 drops vanilla essence
1 Tbsp milk

Method

Cupcake:
Preheat oven to 190°C.

Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy.

Add eggs and mix well.

Add the sifted flour, milk and vanilla, beat until smooth.
Place paper baking cups in a cupcake tin, pour in mixture until they are about 2/3 full (don't overfill or they will form peaks). Note: this recipe makes 12 cupcakes.
Bake for 20 minutes until golden or until they spring back when lightly pressed.

Turn out onto a wire rack to cool while you prepare the icing.

Butter Icing:
Beat the butter until it is pale and fluffy.

Sift in the icing sugar, add the vanilla essence and milk until you have a light, fluffy mixture.

Add extra milk if you need a softer consistency. Spread icing over cupcakes.

Decorations

To make the ears; cut the marshmallows in half. Take the marshmallow halves and place them on a clean surface, cut side down. Spread a little bit of icing over the top of each. Then sprinkle with the pink decorating sugar.

Take the prepared marshmallow halves and carefully place two on each cake to make the ears. Finally, make the face by putting a smartie in the middle for a nose, and then drawing eyes and whiskers with the black writing icing

To make your own coloured sugar

Take a few tablespoons of white sugar and a couple of drops of red food colouring and rub them together well in plastic bag until all the icing is coloured.