Easter bunny lemon cupcakes
These fun Easter cupcakes are great to make with children during the holidays or as a gift for friends. The zesty lemon cakes are topped with lemon buttercream and use marshmallows and desiccated coconut to decorate.
Ingredients
For the cupcakes
- 200g/7oz unsalted butter, softened
- 200g/7oz caster sugar
- 1 lemon, finely grated zest only
- 3 large free-range eggs
- 200g/7oz plain flour
- 2 tsp baking powder
- pinch salt
- 3 tbsp milk
For the buttercream
- 200g/7oz unsalted butter, softened
- 1 lemon, finely grated zest only
- 320²µ/11½´Ç³ú icing sugar
- 2 tbsp fresh lemon juice
For the topping
- 150²µ/5½´Ç³ú desiccated coconut
- 12 large marshmallows
- black sugar pearls, for the eyes (optional)
- pink jelly beans, for the noses (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often.
Add the eggs in one at a time, beating the mixture well after each one.
In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.
Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely.
To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy.
Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine.
To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.
To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using).
Recipe Tips
The Easter bunny cupcakes still look super cute with just the marshmallow ears if you want to keep things simple. Or cut the marshmallows across the middle to make bunny tails.
You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months.