MaltEaster Bunny Brownie Cupcakes

Easter bake No.2 has bloomed!

This one is all about chocolate of course, Maltesers chocolate to be specific. Which you may know by now are a firm favourite of mine! For more Malteser recipes, check out the bottom of this post.

Right back to the bake…

Malteser brownie cupcake ‘soil’, sprouting white chocolate ‘grass’ and edible flowers, topped with an irresistible MaltEaster bunny.

This really is the perfect bake to put a spring in your step, even if it is currently -1 degrees outside! Come out and show your face sun, it is nearly April πŸ™‚

Look at the rise on these babies…

For 12 cupcakes you will need…

80g self-raising flour
65g cocoa powder
1 tsp baking powder
100g light brown sugar
100g caster sugar
2 large eggs, at room temperature
80ml sunflower oil
1 tsp vanilla extract
120ml buttermilk
2 x Teasers chocolate bar, chopped into small chunks

For the decoration you will need…

125g unsalted butter (soft, at room temp.)
250g icing sugar
100g white chocolate
Green gel food colouring
3 packets of Mini-MaltEaster Bunnies (they come in packs of 5, so you will have to eat the remaining three – how terrible! πŸ˜‰ )
12 edible flower decorations – I used these onesΒ from Sainsbury’s, most supermarkets will have some in their baking section
Piping bag fitted with a Grass nozzle (see below)

Let’s get baking…

Preheat your oven to 180Β°C and line a 12 hole cupcake baking tray with your favourite liners.

Sift the flour, cocoa powder and baking powder into a bowl. Stir until combined.

In a separate bowl, mix together the eggs, two sugars, oil and vanilla extract until smooth.

Now pour half of the dry ingredients into the wet, followed by half of the buttermilk. Mix together until combined. Repeat this step until all the ingredients are fully incorporated.

Throw in the chopped Teasers bars and mix through. Fill each cupcake case with the mixture about 3/4 of the way, leaving a little gap at the top to allow them to rise.

Bake in the oven for 18-20 minutes, or until a toothpick inserted into the centre of one comes out clean. Leave to cool.

Now for the icing and decorating…

Beat the butter until pale in colour and fluffy. Sift in half the icing sugar and add 1/2 tbsp of milk, beat until no lumps remain.

Sift in the rest of the icing sugar, 1/2 tbsp milk and vanilla extract and beat together for approx. 3-5 mins until the buttercream is soft, smooth and fluffy.

Melt the white chocolate in the microwave in 10 second blasts. Pour into the buttercream and mix through.

Add a couple of drops of green food colouring and mix through until the desired colour is reached. Transfer the icing to your piping bag fitted with a grass shaped nozzle.

Pipe the buttercream in short upward movements…

Place a edible flower on each one, followed by a bunny sitting upright.

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