Wednesday, 25 March 2015


How cute are these! I made these with my Junior Chefs and they proved very popular.  A delicious lemon curd cupcake topped with marshmallow bunny ears, who could resist!

We used the same technique as the chrysanthemum cupcakes but with large size marshmallows.  Cut the marshmallow in half diagonally and dip the sticky cut edge into coloured sugar.  we also coloured some coconut with green colour paste for grass and used a tiny mini egg as a nose.

Lemon Curd Cup Cakes

50g Butter
70g Sugar
2 tbsp Lemon Curd
1 Egg
125ml Milk
175g Self Raising Flour
1 tsp Baking Powder

Lemon Curd, Buttercream, Desicated Coconut & Marshmallows to decorate

Cream together the butter and sugar till fluffy then add the remaining ingredients and combine to make a smooth batter.

Divide the mixture between 12 cupcake cases and bake for 20-25 minutes at 180C

Once the cakes have cooked and cooled, remove a small piece of the sponge from the tops of each cake to make a small hole.  Fill the holes with lemon curd then cover the surface with buttercream.

Pop on your bunny ears and a nose then finish with a sprinkle of coconut.