The other day when I was watching the ‘Woman’s Weekly Easter Special’ I saw them whip up some pretty cute White Chocolate cupcake bunnies made with top dessert cups mold – and I thought that it would be super sweet to make them gluten free and serve them up to my family for Easter. Now I amended the recipe to be gluten free and I also didn’t add colouring to the bunny ears {because the chocolate kept seizing when I tried} – but I think they turned out pretty cute and pretty tasty nevertheless.
What kid doesn’t love a cupcake? And what kid doesn’t love a white chocolate cupcake? {Not to mention all the husbands out there who really just hang out at kid’s birthday parties so that they can eat all the cupcakes}.
I think that any good cupcake has a beautiful soft crumb and a deliciously rich butter cream icing {and these cupcakes have both}. I decorated my cupcakes with a little desiccated coconut and white chocolate bunny ears and they were a hit! I actually did some cupcakes without the coconut {just in case the kids weren’t a fan of the coconut}, but everyone actually enjoyed the coconut {think delicious Raphaello chocolate}.
Oh and I also left the frozen raspberries out of the recipe because {FROZEN RASPBERRY RECALL}, but you could easily add in fresh raspberries if you wanted to!
WHITE CHOCOLATE BUNNY CUPCAKES {makes 24 cupcakes}
250 grams butter
160 grams white chocolate
1 1/2 cups caster sugar
1 cup milk
1 cup coconut flour
1 cup gluten free self raising flour
2 eggs
2 teaspoons vanilla bean paste
375 grams white chocolate
1 cup desiccated coconut
250 grams butter
3 cups icing sugar
1/4 cup milk
Preheat the oven to 150 degrees {fan forced}. And then line two muffin pans with paper cases.
Stir the butter, white chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer the mixture to a medium bowl; allow to cool for 15 minutes.
Whisk sifted flours into chocolate mixture then add egg and vanilla. Drop 1/4 cups of mixture into the cases. Bake for 30 minutes or until cooked through. Cool on a wire rack.
Meanwhile, make the bunny ears. Draw 48 bunny ears on two sheets of baking paper, tun the paper over and place on trays. Place the chocolate in a heat proof bowl and microwave on high for 30 seconds, mix and then repeat until melted and smooth. Spoon chocolate into a snap-lock bag, snip off the corner and then pipe out the bunny ears. Transfer to the fridge to set.
Beat the butter in a bowl with an electric mixer until as white as possible. Beat in half of the icing sugar, milk and then the remaining icing sugar. Spread the butter cream thickly over the cupcakes, dip in coconut and finally insert ears.
Did you do any special baking for Easter? Do you have any special Easter traddions? We live to give new winter P.j’s instead of the kiddies getting an overload of Easter eggs {that’s not to say we aren’t still eating Easter eggs}.
Oh these are so sweet! So good for the kiddies who r gluten free
Thanks so much – so nice that everyone can enjoy something special for Easter.
YUM! And so cute! Totally with you on the frozen raspberry front too! I always bought organic but now I am super fussy about not even eating them frozen (always heating first).
Yes – I basically only use the frozen raspberries in a raspberry colis now…super sad as frozen raspberries were an awesome snack.
These look so cute. Every bunny will like these!! Thanks for sharing on YWF too
Nice pun Vicki – I hope that you have an awesome Easter 🙂
Because these are gluten free, everybody can enjoy these! I bet they’re as delicious as they are cute!
They are super cute, aren’t they Sammie 🙂