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!
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 extractPre-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.
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!
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!
For the buttercream icing.
180g of softened butter
350g of icing sugar
pink gel food colouring
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!