Easter Bunny Cupcakes by Jess Lemon

Name: Easter Bunny Cupcakes by Jess Lemon
Uploaded: 2021-08-06
Duration: 50 min

Duration:	Servings:	Level:
50min	12 people	Easy

Ingredients

For the Buttermilk Chocolate Cupcakes	Amount
Plain flour	185g
Caster sugar	275g
Salt	½ teaspoon
Bicarb soda	1 teaspoon
Cocoa powder	25g
Sour cream	60g
Buttermilk	125g
Eggs	2
Vegetable oil	80g
Hot coffee (1 tbsp instant coffee granules + ¼ cup hot water)	60g
Vanilla extract	2 teaspoon
For the Chocolate Buttercream Frosting	Amount
Softened butter	115g
Icing sugar	300g
Cocoa powder	25g
Milk	60g
Vanilla essence	1 teaspoon
For the Garnish	Amount
Ferrero Rocher	12
Medium sized dark chocolate buttons	24
Cooking white chocolate, melted	½ cup

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Easter Bunny Cupcakes by Jess Lemon ~ step by step

BUTTERMILK CHOCOLATE CUPCAKES

• Preheat oven to 180°C.
• In a large bowl, combine the sugar, flour, cocoa powder, salt and bicarb soda.
• In another separate bowl, whisk together the sour cream, buttermilk, oil, eggs and vanilla until well combined.
• Mix the wet ingredients with the prepared dry mix and whisk until smooth.
• Lastly add in the hot coffee and mix until well combined.
• Scoop the mixture into prepared cupcake liners and bake for 20-25 minutes or until a wooden skewer comes out clean.
• Allow to cool completely.
CHOCOLATE BUTTERCREAM FROSTING

• In a stand mixer bowl fitted with a paddle attachment, beat the softened butter on high until light and fluffy.
• Meanwhile, sift the cocoa powder and icing sugar.
• Reduce the speed to low and gradually add in the icing sugar mixture, alternating with the milk.
• Lastly add in the vanilla essence and beat for 1 minute until creamy.
• Transfer the buttercream into a piping bag fitted with a star nozzle, set aside.
EASTER BUNNY FEET

• Pour the melted white chocolate into a piping bag or zip lock bag.
• With the flat side of the chocolate button facing up, pipe 3 small dots on the top, finishing with a larger circle beneath the 3 dots to resembles the bunnies foot.
• Allow the chocolate to set before decorating the cupcakes.
ASSEMBLY

• Pipe a generous swirl of buttercream on top of the cooled cupcakes.
• Assemble a Ferrero Rocher at the centre of the frosting to resemble the bunny tail.
• Gently place two bunny feet just behind the Ferrero Rocher and enjoy!
TOOLS & EQUIPMENT

Regular cupcake pan (12 pockets), 12 cupcake liners, Stand mixer or hand held mixer with paddle attachment, Medium Ice cream scooper, 3 Large mixing bowl, Sieve, Scales, Measuring spoons, Whisk, 2 Piping bags, Star nozzle tip, Cooling wrack, Oven mitts, Silicon spatula, Baking tray, Baking paper

Easter Bunny Cupcakes by Jess Lemon

Ingredients

Easter Bunny Cupcakes by Jess Lemon ~ step by step

Inspirations

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