These fun cupcakes are great to make with children during the spring or a wonderful gift for friends and family with a bit of a sweet tooth. Topped with lemon buttercream and desiccated coconut with a face made from melted chocolate, jelly beans and marshmallows.
Ingredients
- 3 large eggs
- 200g plain flour
- 200g unsalted butter – softened
- 200g caster sugar
- 2 tablespoons of baking powder
- pinch of salt
- 3 tablespoons of milk
- 1 lemon – zested
For the topping
- 320g icing sugar
- 200g unsalted butter – softened
- 150g desiccated coconut
- 1 lemon – zested
- 2 tablespoons of fresh lemon juice
- 12 medium-large marshmallows – cut in half diagonally
- 20g milk chocolate – melted (approx.)
- 12 jelly beans
Method
STEP 1
Preheat the oven to 180°C and line a 12 hole cupcake tin with paper cases.
STEP 2
Using a stand mixer or a large bowl and electric handheld mixer, beat the butter, sugar and lemon zest together for 3–5 minutes until pale and fluffy. Scrape down the sides of the bowl every so often with a rubber spatula.
STEP 3
Add the eggs in one at a time, beating the mixture well after each one.
STEP 4
In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix slowly until smooth before stirring in the milk.
STEP 5
Scoop the mixture evenly into the cupcake cases and bake for 20–25 minutes until golden and well risen.
STEP 6
Remove from the oven and leave to cool completely.
STEP 7
To make the topping, beat the butter and lemon zest for 3–4 minutes until the butter is pale and creamy. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Do this a little at a time so you don’t get a face full of sugar.
STEP 8
Pour in the lemon juice and beat for another few seconds to combine.
STEP 9
Get yourself prepared for decorating by pouring the desiccated coconut into a shallow bowl and carefully melting your chocolate.
STEP 10
Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.
STEP 11
Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes, coconut side up, side-by-side so they look like bunny ears. Use the melted chocolate for eyes and the jelly beans as a nose (pink would be best, but any colour will work).
STEP 12
Serve and enjoy.