Sweet Easter cupcakes ! – English –

Tilbake til oppskriften på norsk !

Decorating cupcakes is so mush  fun to do and it’s actually not so much equipment that is needed to create them.
A little preparation in making ears, feet and some flowers. Ears and feet, I made by hand. And for the flowers I used a litle cookie cutter.

If you invest in some piping bags and some large opend round tip and open star tip, then you have what you need to get started. Do you fancy some colored butter cream, it  also acquire some gel colors. Berries add  colors  to butter cream and also provides wonderful flavor

My sweets easter rabbits is submitted as my contribution of Dr. Oetker’s contest to become «Miss Cupcake 2011» so I hope you will  vote by opening the link and press Gilla/Like  button above the picture.
Voting ends June 15th.

24 pcs – 19 pcs done if you make hares. (4 heads, 4 butts and 11 with a swirl)

• 14 oz (400 gr) flour
• 10.5 oz (300 g) sugar
• 1 leveled tbsp baking powder
• 1 / 2 teaspoon salt
• grated rind from 1 orange
• juice from 3 medium orange
• 1 tablespoon lemon juice squeezed or  from a bottle
• 3/4 C minus 3 tbs (1.5 dl) canola oil
• 3 large eggs
• 1/4 C minus 1.5 tbsp (0.5 dl)  milk

Vanilla Butter Cream
I made 4 portion of the butter cream  and devided as follows:

• 2 portion of: 130 gr white butter creamfor the  cake ball and the rest I colored green.
• One portion yellow
• One portion pink

• 6 tablespoons soft butter
• 10.5 oz (300 gr) icing sugar
• 1 /2 teaspoon vanilla extract or other flavor
• a pinsh of salt
• milk

Cake Ball rabbit heads and butts:

• 5  of the cupcakes
• 4.5 oz (130 gr)  white butter cream
• Cocoa / Nesquik may also be added.
• 7 oz (200 gr) melted white chocolate

Ears and feet:

• Marzipan, MMF, sugar paste
  
• colors
• fantasy

Wash the orange and grate the outer orange peel.
Then press the juice of all three Oranges.

Combine  all dry ingredients (flour, sugar, baking powder, salt) in the mixing bowl and add the orange zests.

In another bowl whisk the eggs .

Add  the milk and canola oil and whisk in with the eggs.

Use the mixmaster or a standing mixer.  Combine all ingredients by pouring the liquid ingredients into the flour mixture. Beat until smooth.

Incert muffin liners  in a muffin tray and fill eashe 2 /3 with batter.

Bake at 350 F (180  C)  for 25 minutes , or until a stick poked in the center of a cupcake comes out dry.

It is important that they are completely cooled before being decorated with butter cream. I leveled the top peake of the 8 cupcakes I wanted to decorate with cake balls.

Cake ball:

Crumble up 5 of the cupcakes in a bowl and add 4.5 oz (130 gr) of butter cream add a little extra vanilla if desired.

Mix everything together well into a sticky dough and form 8 balls in the right size for head and butts  and 4 smaller balls for tails. Let them cool .
Melt white chocolate  in a double boiler and  dip each cake ball to completly covered in chocolate, remember to put their tails on  before the chocolate sets completely.

Butter Cream

Poure 150 grams powdered sugar in a mixing  bowl and add the butter. Beat together and add remaining powdered sugar. Start adding the milk until the butter cream is at the right consistency.
At last add flavor and then the color.

It seams we now have all the bits and pieces, so lets ansamble it all 🙂

Take a round pointed stick  as a knitting needle and pierce holes where you want the ears and eyes. Incert the  ears  and feast  eyes in the holes.

Ansamble the cupcake and cake ball and pipe geen grase around the edge.

I attached the feet with the remaining melted chocolate.

In a piping bag I carefully added the tree colored butter cream and gently piped swirls ontop of  the remaining cupcakes.

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