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Bunny cupcakes

Hop over to the kitchen to make these yummy treats with the kids.

cupcake decorated with sweets and icing to look like a bunny
Serves
12
Price*
£0.40 Per Serving
Ready in**
40 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 341 calories, which is 19 percent of your reference intake for calories.
The sugar is rated High with 36.4 grams, which is 43 percent of your reference intake for sugar.
The fat is rated High with 17.1 grams, which is 24 percent of your reference intake for fat.
The saturated fat is rated High with 10.3 grams, which is 52 percent of your reference intake for saturated fat.
Salt is rated at Med with 0.5 grams, which is 13 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,428KJ
341KCAL
19%
FAT
High
17.1g
24%
SATURATES
High
10.3g
52%
SUGAR
High
36.4g
43%
SALT
Med
0.5g
13%
of your reference intake
Typical energy values per 100g: 1,428kJ/341kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 125g self-raising flour
  • 1 level tsp baking powder
  • 225g butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • 200g icing sugar, plus extra for rolling out
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • Ready to roll icing, white and coloured
  • Asda Pink Glimmer Sugar
  • 24 jelly beans
  • 12 Smarties
  • 12 mini marshmallows

How to make it

  1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder into a bowl. Add 125g of the butter, the caster sugar and eggs.
  2. Beat with a wooden spoon until mixed. Scrape the sides of the bowl down with a spatula, then beat the cake mixture for another minute.
  3. Divide the mixture between the paper cases. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
  4. Make the buttercream by beating the remaining 100g butter in a bowl until soft. Stir in the icing sugar, a spoonful at a time. Add the vanilla extract and milk, then beat until creamy. Set aside some buttercream for the ears and spread the rest on the cakes.
  5. Make the bunny ears by rolling out the white icing on a sugar dusted work top with icing sugar. Cut out 24cm x 3cm circles. Use the cutter to trim them into ears. Spread with the buttercream and sprinkle with the glimmer sugar.
  6. Roll out thin strips of the rolled-out icing to make the whiskers. You can make white whiskers or coloured whiskers – it's up to you. Cut them to even lengths with scissors – about 2.5cm long is ideal.
  7. Position the ears on the cupcakes, then stick on jelly beans for eyes and Smarties for noses. Cut the mini marshmallows in half to make the mouth, place on the cakes, then add the whiskers.