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Bunny Bum Cupcakes & Sheep Cupcakes

Ingredients:

Directions:

Makes: 24 Cupcakes
 
Prep Time: 30 minutes
Baking Time: 12 minutes
 
Ingredients:
Cupcakes:
040171 250g Unsalted butter
054671 250g light brown sugar
020017 4 eggs
054621 220g self-raising flour
057588 30g Barry Cocoa powder
 
White Chocolate Butter Cream:
040171 400g butter
054660 300g icing sugar
057587 200g Callebaut white chocolate callets
 
Bunny Feet & Tails:
058083 100g Fondant Icing
058083 20g Fondant Icing (rolled with pink food colouring)
 
Decorations:
10g white chocolate blossoms 
058083 5g Fondant Icing (rolled with black food colouring)
057587 2 x Callebaut white chocolate callets for eyes per sheep cupcake
15g white chocolate vermicelli 
5g white sugar paste 
1g pink sugar paste per bunny cupcake 
 
Method:
Cupcakes:
  1. Pre-heat oven to 170c
  2. Place the butter and sugar into a mixer and beat until light and fluffy
  3. Start to add the eggs one at a time until they are all incorporated
  4. Fold in all the other ingredients
  5. Place the mix into a piping bag and pipe the mix up the side of the cupcake case
  6. Bake for 12 minutes or until the sponge springs back when you touch the surface
 
White Chocolate Butter Cream:
  1. Place the butter and the icing sugar into a food mixer with a paddle attachment and beat until light and fluffy
  2. Melt the white chocolate callets and pour into the bowl with the mixed butter and icing sugar
  3. Whip the mixture until all incorporated
  4. Place the mix into a piping bag with a large round nozzle and pipe onto the cupcakes to create a dome
  5. Cover with some vermicelli and white chocolate blossoms
 
Bunny Feet & Tails:
  1. Roll out the white sugar paste into a sausage shape with roughly the same diameter of a 5p coin
  2. Cut off small pieces of the paste about the same thickness of a 5p coin and roll into a ball
  3. Roll the balls onto a zest grater to add detail
  4. To make the feet repeat the first two steps, but cut them to be around 4mm thick
  5. Roll them into a ball, then mould them into a tear drop shape and flatten onto a worksurface
  6. Using the pink paste roll three very small balls and one larger ball and push them onto the larger end of the feet, with the larger one in the middle to make the pads of the bunny’s feet. Please note you may need to stick them down with a little water
  7. Place on top of the cupcake with the tail in the middle and the feet on either side