Keep the kids busy with these 5 fun Easter recipes!

Easter Bunny Cupcakes

Ingredients

• 1⅔ cups plain flour
• 1 cup CSR Caster Sugar
• ¼ tsp bi-carb soda
• 1 tsp baking powder
• ¾ cup salted butter, room temperature
• 3 egg whites
• 3 tsp vanilla bean extract
• ½ cup sour cream
• ½ cup milk

Coconut Meringue Icing

• 4 egg whites
• 300g CSR Caster Sugar
• 1½ tbs glucose syrup
• 2 tsp coconut essence

• To Garnish
• 1 cup shredded coconut
• 12 marshmallows cut in half diagonally
• Pink sprinkles

Instructions

1. Preheat oven to 160 °C fan-forced. Place cupcake liners into a muffin tray.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way. Bake 18-20 mins. Allow to cool for 1-2 mins, then remove to cooling rack to finish cooling.
5. For the icing, combine all ingredients, except coconut essence, with ⅓ cup water in a heatproof bowl set over a saucepan of simmering water.
6. Beat with electric beaters for 7 mins or until thick, glossy and doubled in volume. Transfer to an electric mixer and whisk on high speed for 5 minutes or until cooled. Add coconut essence, and whisk to combine.
7. Top cupcakes with coconut meringue icing. Cut marshmallows in half diagonally and dip into sprinkles to create bunny ears. Sit bunny ears on top of the meringue icing & sprinkle with coconut.

Vanilla Bunny Cupcakes

Ingredients

• 125g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups White Wings Self-Raising Flour
• ½ cup White Wings Plain Flour
• ¾ cup milk

Icing

• 150g butter, diced and softened
• 250g CSR Vanilla Buttercream Icing mixture
• 3 tsps water

Download CSR Easter Cupcake Wraps here.

Instructions

1. Pre-heat oven to 170°C fan-forced. Line 12 x ½ cup capacity muffin pans with paper cases.
2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
3. Fold in flours and milk alternately until all combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
4. For decorating, prepare the icing by beating butter with electric beaters until soft and creamy. Gradually add icing mix and water until mix is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake. Wrap Easter cases around cupcakes and attach decorations to toothpicks. Refrigerate until required.

Coconut Orange Bunny Ear Cake

Ingredients

• 
  Cakes
• 250g butter, diced and softened
• 1 cup CSR Caster Sugar
• 4 extra-large eggs
• 2 tsp finely grated orange rind
• 1 ¾ cups White Wings self-raising flour
• ½ cup desiccated coconut
• ½ cup milk

Decoration

• 150g butter, diced and softened
• 250g pack of CSR Vanilla Buttercream Icing mixture
• 1 tbs orange juice
• 100g white chocolate buttons, melted
• 1 cup shredded coconut
• Liquorice and marshmallow, for decoration

Instructions

1. Pre-heat oven to 160°C fan-forced. Line the base and sides of 2 x 15cm cake tins.
2. Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time until well incorporated. Add rind, mixing well.
3. Add flour, coconut and milk alternately until well combined and batter is smooth.
4. Pour batter between prepared tins and bake for 40 mins, or until an inserted skewer comes out clean. Cool in the tin for 10 mins before removing to a cooling rack.
5. For the icing, place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing mix and juice until mixture is smooth.
6. Place melted white chocolate into a small piping bag with a fine-tipped nozzle. Pipe chocolate onto a baking paper-lined tray in the outlines of two ears. Sprinkle with a little of the coconut and allow to set completely. Refrigerate if a hot day.
7. For assembly, place one cake onto a serving plate, spoon a little icing on top and spread out. Top with second cake and use the remaining icing to cover the two cakes. Sprinkle with shredded coconut. Gently press the ears into the top of the cake and use liquorice and marshmallow for facial features.

Chocolate Bunny Bottom Cupcakes

Ingredients

• 
  Cupcakes
• 200g butter, diced
• 1 cup CSR Brown Sugar
• 100g dark chocolate, chopped
• 2 extra large eggs
• 1 tsp vanilla extract
• ¾ cup self-raising flour
• ¼ cup cocoa

To Decorate

• 150g unsalted butter, softened
• 250g CSR Chocolate Buttercream Icing mixture
• 3 tsp water
• Marshmallows
• Desiccated coconut
• Sprinkles

Instructions

1. Pre-heat oven to 150°C fan-forced. Line 12 x ⅓ cup capacity muffin pans with paper cases.
2. Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly.
3. Whisk the eggs into chocolate mixture one at a time, followed by vanilla, until smooth. Fold in flour and cocoa. Spoon batter between prepared paper cases. Bake for 25 mins until just cooked. Cool in pan for 5 mins before removing to a cooling rack to cool completely.
4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix and water, mixing well. Transfer to a piping bag with a small round nozzle. Pipe in a circular motion on the top of cupcakes and decorate to resemble bunny bottoms.

Easter Chicks Cupcakes

Ingredients

• 
  Cupcakes
• 125g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g unsalted butter, softened
• 250g CSR Vanilla Buttercream Icing mixture
• 3 tsp water
• 2-3 drops yellow food colouring
• White choc buttons
• Edible eyes
• Assorted decorating sprinkles

Instructions

1. Pre-heat oven to 170°C fan-forced. Line 12, ⅓ cup capacity muffin pans with paper cases.
2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
3. Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a small star nozzle. Pipe small swirls on the top of cupcake and decorate to resemble a chicken.

Recipes created by CSR Sugar.