Easter is a lovely time to slow down and spend a little more time in the kitchen, especially when there are little hands around to help. Light, zesty, and topped with a swirl of buttercream, these super sweet bunny cupcakes make the perfect bake for a spring weekend, whether you’re hosting family, dropping off a gift, or just fancy something sweet with your afternoon tea.
They’re also a brilliant bake to make with children - easy to mix, quick to cook, and fun to decorate. We’ve given ours an Easter twist with bunny ears, decorated with a simple oval of pink writing icing!
Makes 12 cupcakes:
For the sponge:
140g unsalted butter, softened
100g caster sugar
Zest of ½ a lemon
2 large eggs
140g self-raising flour
For the buttercream icing:
85g unsalted butter, softened
175g icing sugar
Zest and juice of ½ a lemon
Sprinkles, sweets, or marshmallows to decorate
To make the bunny ears:
Use pink writing icing to draw an oval in the center of each piece.
Tinfoil
Method:
Preheat your oven to 180°C/160°C fan/gas 4. Line a 12-hole tin with paper cases. In a large bowl, beat together the butter and sugar until pale and fluffy, then stir in the lemon zest. Slowly add the eggs, a little at a time, then fold in the flour until smooth and combined.
Spoon the mixture into the cases and pinch in either side and top of the cases to create the bunny head shape, roll up three small tin foil balls to place in the three gaps to help keep the shape as it cooks.
Bake for 18–20 minutes, or until risen, golden and springy to the touch. Leave to cool.
To make the buttercream, beat the butter until soft, then gradually add the icing sugar along with the lemon zest and juice. Spread generously on each cooled cake with the back of a spoon, then decorate your bunny ears and any other bits you fancy.
Enjoy your cheerful little bake that feels just right for this season!
These cupcakes were made by @sisterssharingstyle.
