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Easter themed Miffy cupcakes

I wanted to do some Easter baking this weekend, I always go to my dads house for a big roast dinner, movies and desserts. I stepped away from chocolate cupcakes (for a change!) as I find with cute paper baking cases the chocolate cake mix just seems to seep through a little and doesn’t look as good. I decided to bake some Miffy cupcakes, she’s a bunny, the cutest easter bunny to put on a cupcake? Maybe. Enough rambling here’s the recipe on how to make them!
miffy easter cupcakes
Vanilla cupcakes, what you will need:
3 medium sized eggs
180 grams of unsalted butter at room temperature
180 grams of caster sugar
a pinch of salt
180 grams of plain flour
1/2 teaspoon of baking powder
a drop of vanilla extractmiffy cupcakesPre-heat your oven to 180, line a baking tray with paper cases, roll out the royal icing with a rolling pin and carefully cut out the Miffy shapes with the cookie cutters. I bought mine from eBay! After cutting out how many you need to top your cupcakes, place them on a plate and pop them in the fridge whilst the cupcakes bake, this keeps their shape a little better and they start to stiffen.
miffy icing
In a large mixing bowl add, the eggs, softened butter, and sugar. Whisk on a high speed until nicely combined. Then add the flour, salt, baking powder and vanilla extract. Whisk on a high speed for another 2-3 minutes. Carefully divide the cake mix equally into the paper cases, these do rise quite a lot so fill them 1/2 to 3/4s of the way, its up to you, depends on how much muffin top you like on your cupcakes!
miffy cutter
Bake the cupcakes for around around 15-20 minutes until the top is lightly golden, they always smell so delicious at this point! I love the smell of vanilla cupcakes fresh from the oven. Leave them to cool on a wire rack, now it’s time to make the icing!
miffy easter cupcakes
For the buttercream icing.
180g of softened butter
350g of icing sugar
pink gel food colouring
sprinkles
chocolate eggs
miffy icing shapes

In a separate bowl, sift the icing sugar, add the softened butter, I tend to mash it together before whisking to combine it slightly so it doesn’t go everywhere when you start whisking. Whisk on a high speed, maybe do half and half. When the buttercream starts to form and stiffen, add the gel food colouring, and whisk until it’s a light or dark as you like. If you want your icing to be a little more firm for piping then just chill it in the fridge for ten minutes or so! Then use a piping bag, to ice the cupcakes and top with the Miffy shapes  add sprinkles galore and chocolate eggs for decoration and they are good to go aka EAT! I think they turned out pretty darn cute, how about you? Happy Easter!

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