Easter cupcakes recipe
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. 200g/7oz unsalted butter, softened200g/7oz caster sugar1 lemon, finely grated zest only3 large free-range eggs200g/7oz plain flour2 tsp baking powderpinch salt3 tbsp milk 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 200g/7oz unsalted butter, softened1 lemon, finely grated zest only320g/11½oz icing sugar2 tbsp fresh lemon juice 200g/7oz unsalted butter, softened 1 lemon, finely grated zest only 320g/11½oz icing sugar 2 tbsp fresh lemon juice 150g/5½oz desiccated coconut12 large marshmallowsblack sugar pearls, for the eyes (optional)pink jelly beans, for the noses (optional) 150g/5½oz 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). Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases. 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. 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. 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. 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. 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. 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. 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 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). 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 These 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. If you're not keen on desiccated coconut, you could use finely grated white chocolate or white sprinkles instead. You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months.