Pre-heat oven 160°C (325°F). Line a cupcake tin with 8-10 paper cases.
In the bowl of a stand mixer (you can use hand electric beaters as well) place butter, caster sugar (superfine sugar), and vanilla extract.Beat for 8-10 minutes until the mixture is pale and creamy.
Scrape down the sides of the bowl. Add egg and beat until well combined.
Add flour, cocoa, buttermilk, and food colouring to the creamed butter mixture.
Beat the mixture on low until just combined.
Divide the red velvet cake mixture evenly between the paper cases.I used rather large cases and ended up with 8 large muffin size cupcakes. If you use a smaller holed cupcake tin you will end up with 10-12 cupcakes.
Bake cupcakes for around 20 minutes until cooked. Test with a skewer, if it comes out clean they are ready to take out of the oven.
Allow cupcakes to cool completely on a cake rack.
Cream Cheese Frosting
To make the cream cheese frosting place all ingredients in the bowl of a stand mixer (you can use hand electric beaters as well).
Start at a slow speed until ingredients start to combine. Then increase beater speed to medium and beat for 8-10 minutes until smooth.
Decorating Bunny Cupcakes
First make step is to make enough bunny ears for your cupcakes. Cut a marshmallow in half and dip the sticky cut side in pink sanding sugar, coating it well. Continue until you have enough bunny ears.
Cover the tops of the red velvet cupcakes with a generous amount of cream cheese frosting.
Dip the frosted cupcake into a bowl of shredded coconut. Be careful not to flatten the frosting too much.
Add a pair of bunny ears to the top of the cupcake.Add a little dollop of frosting to the bottom of each ear to help them stick and keep them in place on top of the cupcake.Then add a couple of eyes and a nose if desired.I used bright coloured carrot candies for my bunny noses. You could also use mini M&Ms like our Easter Chick Cookies.
PINK SANDING SUGARAvailable at cake decorating stores. Alternatively, make your own. Place ¼ cup of caster sugar (superfine sugar) in a zip lock bag, add two drops of pink food colouring. Work the colouring into the sugar. Work by adding a couple of drops at a time, and working it in until you have your desired colour.GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY