Donna Hay Chocolate Bunny Tail Cupcakes
Prep: -
Cook: 20-25 mins
Servings: 12
Hop to it and create Chocolate Bunny Tail Cupcakes for Easter. With their meringue bunny tails and shredded coconut “fur”, these Chocolate Bunny Tail Cupcakes make a delightful Easter treat.
This Chocolate Bunny Tail Cupcakes recipe is from Australian food stylist, author and magazine editor – Donna Hay.
Ingredients
Cupcakes:
- 1¼ cups (185g) White Wings Self-Raising Flour
- ½ cup (50g) cocoa
- ¾ cup (165g) CSR Caster Sugar (superfine)
- ½ cup (120g) firmly packed CSR Brown Sugar
- 125g unsalted butter, softened
- 2 eggs
- ⅔ cup (160ml) milk
- 2 tsp vanilla extract
- Shredded coconut, for sprinkling
- 1 egg yolk, extra
Meringue Icing:
- ⅓ cup (80ml) water
- ½ tsp cream of tartar or 1 tsp lemon juice
- 2 cups (440g) CSR Caster Sugar (superfine)
- 150ml egg white (about 4 eggs)
Method
Cupcakes:
- Preheat oven to 160°C (325°F). Place the flour, cocoa, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth.
- Spoon the mixture into 12 x ½-cup-capacity (125ml) cupcake tins lined with paper cases. Bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely.
Meringue Icing:
- To make the meringue icing, place the water, cream of tartar or lemon juice and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes.
- Place the egg white in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more.
- Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.
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