Ingredients

• 425g Butter
• 175g Caster Sugar
• 3 Eggs
• 180g White Flour
• 10g Baking Powder
• 2 tablespoons Vanilla Extract
• 400g Icing Sugar
• 12 Marshmallows
• Flaked Coconut as needed
• Chocolate Chips as needed
• Sprinkles as needed

Tools

• Oven
• Kenwood Chef
• Piping bag
• Cupcake pan - 12 cup

Method

1. Preheat the oven to 180ºC
2. Line the cupcake tin with cupcake cases
3. Fit the Creaming Beater
4. Add butter and caster sugar into the appliance bowl
5. Mix – 3 minutes, speed 5
6. While the machine is running, gradually add eggs
7. Mix – 2 minutes, speed 1
8. Then add flour, baking powder, vanilla extract
9. Mix – 1 minute, speed 3
10. Spoon the mixture into the cupcakes cases
11. Bake – 20 minutes, 180ºC
12. Remove from the oven and let cool
13. Clean the appliance bowl and fit the Creaming Beater
14. Add butter into the appliance bowl, fit the splashguard
15. Mix - 3 minutes, speed 4
16. Then add icing sugar
17. Mix – 2 minutes, speed 3
18. Transfer the buttercream to a pipping bag fitted with a large round tip
19. Pipe a swirl of buttercream onto the cupcakes
20. Add desiccated coconut into a medium bowl
21. Carefully lift the cupcake and roll the buttercream into a bowl of desiccated coconut until coated
22. Cut 1 large marshmallow diagonally in half and press the sticky side onto some desiccated coconut
23. To make the bunny ears, press both marshmallows onto the buttercream - coconut side facing the front
24. To make the eyes, press 2 chocolate chips onto the front of the buttercream
25. Press 1 pink sprinkles onto the front of the buttercream to make a nose
26. Repeat the same with the rest
27. Serve

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