Cadbury Mini Eggs Cookbook: Bunny cupcakes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cadbury Mini Eggs Cookbook Mini Eggs bunny cupcakes recipe By You Magazine - March 4, 2021 Last Easter, Cadbury spoiled us with the Cadbury Creme Egg Cookbook and now they’re back with the new Cadbury Mini Eggs Cookbook featuring 60 eggs-quisite recipes. Here, Cadbury shares their exclusive Mini Eggs Bunny Cupcakes recipe so you can have a cracking Easter. The Cadbury Mini Eggs Cookbook SERVES 16 PREP TIME 30 MINS COOKING TIME 15–20 MINS 200g butter, softened 200g caster sugar 3 medium free-range eggs 200g self-raising flour 50g cocoa powder 150g natural low-fat yoghurt 12 Cadbury Mini Eggs 200g ready-made white fondant icing A few drops of brown food colouring For the buttercream 75g butter, softened 150g icing sugar 40g desiccated coconut A few drops of green food colouring Preheat the oven to 180°C/160°C fan/gas mark 4. Place 16 paper muffin cases in two muffin tins. Using an electric hand mixer or a food mixer, beat the butter and sugar together until they are light and fluffy. Beat in the eggs one at a time and then sift in the flour and cocoa powder and mix in gently. Add the yoghurt and mix until everything is smooth and combined. Divide the mixture between the paper cases and bake the cakes in the preheated oven for 15–20 minutes until they are well risen and a thin skewer inserted into a cake comes out clean. Cool them on a wire rack. Cut a shallow cone-shaped piece out of the centre of each cake and place a mini egg in the hollow. Trim the pointed ends of the cones and use them to cover each mini egg. To make the buttercream beat the butter and sugar in a bowl until they are smooth and spread the mixture over the cupcakes to cover the tops. Place the coconut in a small sealable bag with 2–3 drops of green food colouring and shake well until the coconut is evenly coloured. Sprinkle it over the buttercream to resemble grass. Take three-quarters of the fondant icing and divide it into 16 pieces. Shape each piece into a smooth ball and place one in the centre of each cake. Divide the remaining fondant into 16 pieces and shape them into tiny balls. Place one on top of each larger ball to make the bunnies’ tails, so they look as though they are burrowing into the cakes. Store the cakes in an airtight container for up to three days. The Cadbury Mini Eggs Cookbook is available on Amazon for £9.99 here. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved