Easter bunny cupcakes recipe

6 Method Steps

Step 1

Preheat oven to 180°C. Line 16 holes of two ½-cup (125ml) muffin pans with paper cases.

Step 2

Drain pineapple in a sieve, pressing as much liquid from the pineapple as possible. Place the pineapple, carrot, flour, sugar, walnut and bicarbonate of soda in a large bowl. Stir to combine.

Step 3

Whisk the egg and oil in a jug until combined. Add to the carrot mixture and stir to combine. Divide evenly among the paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

Step 4

To make the cream cheese icing, use an electric mixer to beat cream cheese and butter in a bowl until smooth. Gradually add icing sugar, in batches, beating well after each addition.

Step 5

Place the coconut in a large sealable plastic bag. Add a few drops of green food colouring. Seal the bag and shake until the coconut is evenly coloured.

Step 6

Spread the cupcakes with cream cheese icing. Sprinkle with the coconut. Top with chocolates and icing flowers.