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Easter Churro Bunny Cupcakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Adorable Easter bunny cupcakes, fun to make with kids and sure to wow your guests.
Ingredients:
  • 8.80 gm Queen Organic Vanilla Essence
  • 200.00g unsalted butter, softened
  • 185g caster sugar
  • 1 ½ tsp ground cinnamon
  • 2 large eggs
  • 200g self-raising flour
  • 125ml milk
  • ½ cup (110g) caster sugar
  • ¼ tsp salt
  • 5.00 gm ground cinnamon
  • 8.80 gm Queen Organic Vanilla Extract
  • 125ml water
  • 60g unsalted butter
  • 40g brown sugar
  • 2 large eggs, at room temperature
  • Canola Oil Spray (or other neutral oil)
  • 3 tsp Queen Vanilla Bean Paste
  • 250g cream cheese
  • 400g icing sugar
Instructions:
  • Preheat your oven to 160°C (fan forced) and prepare a 12-hole cupcake tin by lining it with cases.
  • Cream butter, sugar, vanilla, and cinnamon in a stand mixer or using a hand mixer until light and fluffy. Gradually add eggs one at a time, mixing well after each addition.
  • Gradually mix in sifted flour and milk until just combined. Fill each case with ¼ cup of batter and bake for 15-20 minutes, or until cupcakes bounce back when lightly pressed. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Combine all ingredients in a bowl to make the cinnamon sugar mixture. Set it aside.
  • Preheat your oven to 180°C (fan-forced) and line a baking tray with baking paper.
  • In a saucepan over medium-high heat, melt butter with water, brown sugar, and salt until simmering. Stir in flour until smooth. Cook on low for 1 minute, then let cool for 10 minutes off the heat before proceeding.
  • Add the eggs one at a time into the dough, making sure to mix thoroughly after each addition. Next, transfer the dough to a piping bag equipped with a small star tip, such as the generic tip found in most stores like Coles or Dollar Sweets.
  • Arrange churro ears on trays, spaced 5cm apart. Bake for 18-20 minutes until golden brown. Leave in the warm oven for an additional 10 minutes. Once out, spray with oil, then coat in cinnamon mixture. Serve hot.
  • In the bowl of a stand mixer with the paddle attachment, whisk cream cheese until silky and smooth.
  • Combine the luxurious Vanilla Bean Paste and butter, mixing until perfectly blended.
  • Combine icing sugar on low speed until just mixed - avoid over-mixing. If mixture is too soft, chill in the fridge until firm. Transfer to piping bag with large open star tip, pipe onto cupcakes, and garnish with two churro ears.

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