Makes 12 bunnies

Ingredients

125 g butter, roughly cut into smaller pieces

¾ cup caster sugar

1 teaspoon vanilla extract

2 eggs

Pinch iodine salt

3 scoops Diamond pro+ Premium Toddler Milk Drink

180 mL water

Icing

1 ½ cups icing sugar mixture

125 g butter, softened

1 tablespoon cream

A few drops of beetroot juice, to make the pink icing

Decorations

A handful of white marshmallows

Some coloured icing sugar, to coat the cut marshmallows

Some chocolate sprinkles (for the whiskers)

Cake decorations of various shapes and colours to construct the bunny faces

 Directions

  1. Preheat oven to 180 degrees Celsius (fan forced) and arrange cupcake cases on a tray.
  2. Using a hand held mixer, cream the butter and sugar on a moderate speed, until light and fluffy, being careful not to curdle the butter mix.
  3. Add the vanilla extract and mix. Whisk the eggs in a small bowl and gradually beat into the butter mix, around a third at a time. Once again, careful not to curdle to butter mixture – just a quick mix with the hand held mixer between each egg addition, to combine the egg mixture gently.
  4. Sift the flour and salt into a smaller bowl, then add around a quarter to the butter mix. Combine gently with your hand mixer on a low speed, which only takes a few seconds. Then add around a third of the Diamond pro+ milk and mix. Continue alternating the addition of the remainder of the flour and the milk until all used.
  5. Spoon the mixture evenly into 12 cupcake cases, then place into the oven for 12-15 minutes. They are cooked when they spring back when touched on the top, or when an inserted skewer comes out clean. Remove them from the oven and allow them to cool, while making your icing sugar.
  6. To make the icing, beat the butter in a suitable bowl, until it takes a soft, pale colour, using an electric mixer. Next, add the icing sugar gradually and the cream, and beat on a low speed until well combined. Take out one third of the icing mix and set aside. To the remaining icing, add 2 to 3 drops of beetroot juice and combine with a spoon, until it on lovely pink colour.
  7. To prepare the marshmallow ears, using a knife with a wet blade, slice the marshmallows in half, lengthways, then halve these again, to make ‘bunny ear’ shapes. Dip these into a little of your coloured icing sugar and set aside.
  8. Once your cupcakes are adequately cooled, cover with the pink icing sugar, then pop a little circle of the white icing sugar in the middle. Add the bunny ears, then build the bunny face, using the chocolate sprinkles for whiskers and the other cake decorations for eyes and a nose.

Celebration food fun hint: these cupcakes are worth the work. Kiddies seem to love them. They are especially nice for birthday parties and Easter Holidays.