Easter Bunny Cupcakes

You're just a hop, skip and a jump away from making everybody smile.
Preparation time: 15 minutes
Baking time: 15 minutes
Skill level: easy
Makes about 10
125 g butter or margarine, softened
125 ml (105 g) castor sugar
2 extra-large eggs
5 ml vanilla essence
250 ml (140 g) Snowflake self-raising flour
1 ml salt
30 ml milk
Butter icing
80 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
about 30 ml milk
Decorations
80 ml (25 g) desiccated coconut
sweets such as marshmallows, Smarties®, Astros™, liquorice
1. Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
2. Sift flour and salt together. Add dry ingredients to egg mixture, together with milk and beat well.
3. Place paper cups into a 12-cup muffin pan. Spoon mixture into paper cups, filling each two-thirds full. Bake in a preheated oven at 180 °C for about 15 minutes. Turn out onto a wire rack to cool.
4. Icing: Cream butter and icing sugar together. Add enough milk to beat to a smooth and creamy consistency. Spread icing onto cup cakes.
5. Decorations: Dip cup cakes into coconut (sprinkle extra coconut on, if preferred). Decorate with sweets to make bunny faces.
Tip
Plastic icing and writing gel can also be used to decorate cup cakes.
Snowflake