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Easter bunny butts

Easter bunny butts


These adorable and delicious bunny butt cupcakes are the perfect treat for Easter and easier to make than you might think!

Sponge

Ingredients

1000g CSM Craigmillar extra moist plain cake mix

350g egg

300g oil

280g water

Method

Add egg, oil and water over 1 minute on first speed.

Scrape down.

Mix for 3 minutes on second speed.

Deposit 60g of batter into prepared cupcake cases.

Bake at 160°C for approx. 35 minutes.

Decoration

Ingredients

2000g CSM mellomallo (check instructions on how to use)

600g egg white

strawberry bon bons (as needed)

fine desiccated coconut (as needed)

pink food colour (as needed)

Method

Mix mellomallo and the egg whites on slow speed.

Whisk to peak on top speed.

Set aside a small amount of mellomallo and colour it pink.

Pipe a bulb of white mellomallo on top of the cupcakes and place a strawberry bon bon on top to represent a bunny tail.

Sprinkle with fine desiccated coconut to represent fur.

Pipe two small paws in white mellomallo and use some pink coloured mellomallo to create toes and paw pads.

Recipe courtesy of CSM Ingredients

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