Easter is upon us. Everywhere you look, there are baskets, egg dying kits, assorted candies, chocolate eggs wrapped in colorful foil, and chocolate bunnies large enough to keep your children bouncing off the walls for two or thee days. There is so much of it in fact, and it has been ‘in my face’ for so many weeks now, that I barely even notice the stuff anymore. But something caught my eye yesterday, something I thought you might enjoy: a “cupcake” pan with bunny-shaped molds.
I decided to give it a go. I used our Antoinette Lemon Cupcake Mix, but of course any flavor will do. One mix makes 12 bunnies. Once they were cooled, I coated them in lemon icing, stuck on some candy eyes, and let them dry. Were I a decorating fanatic, I would have tinted some of the icing for whiskers and other embellishments, but I really just don’t have the patience for it. Still I think they’re cute enough. What do you think?
Easter Bunny Cakes
You will need:
1 Antoinette Cupcake Mix for 12 cupcakes, plus recommended ingredients
Bunny baking pan
350 gr powdered sugar
4 TBS strained fresh lemon, orange juice, or milk
Pre-heat your oven to 180° C and butter or spray you bunny pan.
Make cupcake batter as directed on the package and divide batter among the molds.
Bake as directed (about 15 minutes) and allow them to cool before removing them to a cooling rack.
For the icing:
Stir the juice or milk into the powdered sugar until you have a smooth spreadable icing. You may need to add a bit more liquid if it’s too thick.
One at a time, hold the bunnies over the icing bowl and drizzle spoonfuls of icing onto them. Spread it very gently until coated. Don’t worry if it looks like too much – it will spread and the excess will drip back into the bowl. Lay them flat to dry.
Decorate as desired once the icing has dried. You can color the leftover icing for eyes, noses and whiskers, or use it to glue on candies for eyes.
There’s nothing quite like raspberries to make me feel like warmer weather is on the way. I don’t know what it’s like in your neck of the woods, but it’s supposed to snow here for the next couple of days. A White Easter… ugh! Maybe these will cheer me up:
Raspberries and Cream Cupcakes
You will need:
1 Antoinette Vanilla Cupcake Mix
80 grams butter
125 ml milk
2 large eggs
125 gr fresh raspberries
1 cupcake pan
For the topping:
125 ml whipping cream
2 tablespoons sugar
More fresh raspberries to decorate
Pre-heat your oven to 180° C and line your cupcake pan with paper baking cups. Because you are adding the raspberries, you should get about 14 normal sized cupcakes (or 30 mini cupcakes).
Prepare the batter according to package directions, and gently fold in the raspberries. Divide the batter between the baking cups – filling them 3/4 full.
Bake for 15-20 minutes (7-10 minutes for mini cupcakes).
Remove from the pan and put the cupcakes on a rack to cool completely.
Before serving, whip the cream and the sugar until it holds soft peaks. Put dollops of whipped cream onto the cooled cupcakes with a spoon, or use a piping bag with a round tip. Decorate the tops with raspberries.
Yup! Feeling better already! Happy Easter everyone!
“Let them eat cake!”