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White chocolate cupcake bunnies
Serves: 20 Pieces Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 20 paper muffin cases
- 250 g butter, chopped
- 160 g white chocolate, chopped
- 385 g caster sugar
- 250 ml milk
- 150 g plain flour
- 150 g self-raising flour
- 2 eggs
- 2 tsp vanilla extract
- 150 g frozen raspberries
- 375 g white chocolate
- Pink food colouring
- 80 g coconut flakes
- 250 g butter, softened
- 500 g icing sugar
- 60 ml milk
Instructions
- Preheat the oven to 170°C. Line the muffin tin with the paper cases.
- Stir butter, chopped chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer the mixture to a bowl and let cool for 15 minutes.
- Sift and whisk both flours into the chocolate mixture, then add the eggs and vanilla. Split the mixture across the cases. Sprinkle raspberries on top of each, then bake for about 30 minutes or until baked golden. Test, then cool on a wire rack.
- Meanwhile, make the bunny ears. Draw 40 bunny ears, about 5 – 6 cm high and 2 cm wide, on two sheets of baking paper then turn the paper over.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Pour ¼ of the chocolate into a smaller heatproof bowl and tint the other ¾ of the chocolate pink.
- Pour the pink chocolate into a piping bag fitted with a 2 mm tube and the white chocolate into a second piping bag. Cover the drawn bunny ears with the pink chocolate, then freeze for 1 – 2 minutes or until firm. Then pipe a white centre on each ear and freeze for another few minutes.
- For the butter cream, beat the butter in a medium bowl with a mixer, then gradually add half the sifted icing sugar, milk and finally the rest of the icing sugar.
- Spread the butter cream thickly over the room-temperature cupcakes, sprinkle with coconut flakes and arrange the ears in place.
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