Two week’s ago I spent the weekend baking for my Grandma’s birthday! We were going out for lunch before heading back to mine for cake and a cuppa! Little did I know that’s the last time I’d be seeing my grandparents (and other family members) for quite some time! Sadly it doesn’t look like we’ll be able to celebrate the usual events this spring, but it doesn’t mean we can’t enjoy all of the Easter treats that are now in the shops. If this week’s been anything to go by, there’s always plenty of chocolate (just maybe not so much meat, pasta or toilet roll!)
These cupcakes feature the new Kit Kat bunny (the smaller 11g version which come in a bag of 6 for £1) which are gluten free and delicious! They have crispy wafer pieces inside and have got to be my favourite Easter product! For those of you that have followed me for a while may (or may not) know that I have a little bunny called Darwin, and I have lots of bunny-related household furnishings! So finding these made me so inspired for lots of Easter bakes.
To make these even more chocolatey for Easter, I added chocolate chips to the muffin mixture itself and topped them with chocolate buttercream (aka the soil they are popping out of!) The recipe below makes 12 cupcakes.
Easter Bunny Cupcakes
- 175 g Gluten free self-raising flour
- 175 g Caster sugar
- 175 g Butter
- 3 Eggs
- 50 g Milk chocolate chips
- For the icing:
- 300 g Icing sugar
- 80 g Butter
- 1 tbsp Cocoa powder
- 25 g Dark chocolate (melted)
- 12 Kit kat bunnies (11g size)
- Preheat the oven to 180 degrees/gas mark 4. Mix together the butter and sugar in a bowl until you have a soft, even texture.
- Gradually add the eggs and flour, folding as you go. Once you’re happy with your cake mixture, add the chocolate chips and mix well.
- Prepare 12 cupcake cases in a tin. Add neat spoonfuls of the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes). I sometimes add a few chocolate chips to the top as they sometimes sink to the bottom of the cake.
- Place these in the oven for 15-20 minutes, or until golden brown.
- Remove the cupcakes from the tin to cool on a wire rack, and prepare your chocolate buttercream.
- Mix together the butter and icing then add the melted chocolate and cocoa powder. Make sure you're happy with the consistency (you don't want it to be too runny, if so add a little more icing powder. Use a piping bag, and decorate your cakes with a neat swirl! Then place a bunny in the middle of the swirl as if it's popping out of the soil.
- Serve and enjoy.
Now that the majority of the country is isolating, why not bake these as part of a homeschooling cooking lesson, or as snacks to keep you motivated if you’re working from home! Or just for the fun and joy of it!
Let me know if you make my Easter Bunny Cupcakes, I’d love to see your bakes. You can tag me on Instagram (@lowfodmapinspiration).
I hope you’re all well; physically, emotionally and mentally, during this unexpectedly difficult time.