Makes 16 regular sized cupcakes
Dairy free – substitute the butter for a dairy free spread and replace milk with rice milk.
Egg free – simply omit the egg.
Gluten free – use a gluten free flour mix, check all other ingredients are GF.
1 2/3 cups plain flour
1½ cups sugar
2/3 cup cocoa powder
1½ tsp baking soda
1 tsp salt
1½ cups of trim milk
100g melted butter
1 tsp vanilla
Preheat oven to 180°C
Line muffin pans with paper cases. Recipe makes around 16 so may need to bake in 2 batches.
Put all the ingredients into a processor and mix well. Use a jug to fill the paper cases ¾ full.
Bake in the preheated oven for 20-30 minutes or until skewer inserted into the cakes comes out clean. Cool completely. Make the frosting.
250g icing sugar
⅓ cup cocoa
1 tsp vanilla
a dash of milk
Beat butter, sugar, cocoa and vanilla in a processor or mixer. Add a dash of milk, mixing again until you achieve a soft spreadable frosting.
½ pack original Oreo biscuits crushed into crumbs to make “soil”
16 white marshmallows – trim with scissors to make them a round-ish
16 white “mini” marshmallows – the ones used for baking and putting in hot chocolate
Half a pack white chocolate melts or candy melts
1 Tbsp Kremelta
pink or red gel food colouring
1½ cups coconut – I use a mix of thread and desiccated
Place coconut and crushed Oreos in separate shallow bowls and set aside. Slice peaked top’s off cupcakes to flatten then spread cupcakes generously with frosting. Dip frosted cupcake into crushed Oreos.
Place about 20 white chocolate melts into a zip-lock bag melt in the microwave on low till runny. Snip a small corner off the bag and pipe little feet onto a sheet of non-stick baking paper. You’ll need 2 for each cupcake – I made mine around 1-1½ cm long. Leave them to harden.
Melt around ½ a cup of chocolate melts in a bowl over simmering water, add enough Kremelta to make a runny consistency.
Dip marshmallows in melted white chocolate, tap off excess then toss through coconut till coated. Repeat with mini marshmallows. Use a dab of melted white chocolate to attach a mini to the top of each of the larger marshmallows as a tail forming a “bunny butt”. Add more choc melts if needed for the size marshmallows you are using.
Use a dab of melted white chocolate to stick each “bunny butt” on top of each cup cake.
Stir colouring into a small amount of melted white chocolate to make it pink.
Pipe dabs of pink onto the smooth undersides of each foot to resemble paw pads. Attach to both feet with toes facing down, to each of the bunnies using a dab of melted white chocolate.
Add other decorations such as mini eggs if desired. Stick them in place with a dab of melted chocolate. Store cupcakes in an airtight container.
Tips: You can hollow out the middle of the cup cake and hide an egg inside if you like.
Swap the Oreo soil for green “coconut” grass – use green colouring to tint the coconut
You could make your bunnies out of cake pops.