Sweet Bunny Cupcakes Food

BUNNY CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar together for several minutes until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined. On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed. Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the frosting: Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed. Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.To assemble:Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center. Dip the cupcakes into the bowls of sanding sugar. Place the ears onto each cupcake. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

SWEET BUNNY CUPCAKES

Steps:

• In small bowl, mix frosting and green food color until well blended. Frost cupcakes.
• In medium bowl with electric mixer, beat cream cheese, powdered sugar, milk and lemon extract on medium speed until smooth. Shape cream cheese dough into 6 bunnies.
• Decorate bunnies with candy decors and decorating icing. Place bunnies on frosted cupcakes.