Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs, wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Here’s what you need:
All the ingredients need to be at room temperature (ask an adult to help you with this).
• 180g butter, softened
• 1 cup caster sugar
• 2 large eggs
• 2 teaspoons glucose (optional)
• 1 3/4 cups self-raising flour
• 1/4 cup custard powder
• 1 cup milk – warm to room
   temperature in the microwave oven
• 1 teaspoon finely grated lemon rind

Butter cream icing:
• 125g butter, softened
• 2 cups pure icing sugar, sifted
• 1/2 teaspoon vanilla essence

Royal icing:
• 1 eggwhite
• sifted pure icing sugar
• Few drops of strained lemon juice

Decoration:
• 1 quantity Royal icing
• 1 quantity of butter cream icing
• Edible food colours
• Coloured edible sprinkles
• Coloured edible royal icing piped flowers
• Icing bunnies

Here’s how to do it

Step 1
Put all the ingredients into a bowl and, using an electric mixer, beat on a low speed for 30
seconds until all mixed together. Increase speed to medium and beat for 1–2 minutes until
mixture is smooth.

Step 2
Place spoonfuls of the mixture into paper case lined medium muffin pans. Bake in a preheated oven at 180°C for 20 minutes. Remove from oven and put on a wire rack to cool completely.

Step 3
Beat the butter until smooth and creamy. Gradually beat in icing sugar until the mixture is light and fluffy, add vanilla essence and beat again until all mixed together. To have different
coloured icing on each cupcake divide into separate bowls. Select a favourite colour of food
colouring and mix it into one bowl. Choose another colour and mix it into the next bowl and so on until you have as many different colours as you want.

Step 4
Decorate as shown below. Give them to your family and friends for a special Easter treat!

Makes: 12 – 14

Setting Up Time: 30 minutes

HOT TIP: Simply wrap the cup cakes in white paper doilies, put them in a new noodle box and seal with an Easter message or big fluffy bows.

Here’s how to decorate the cup cakes
The edible food colours, sprinkles, flowers and coloured cachous can be purchased from cake decorating or specialty cooks shops and even in the cooking section of some department stores. Most supermarkets also have a limited selection.

Please Note:
Do not give coloured cachous to very small children

Step 1
Using a small spatula or knife gently spread the icing onto the cup cakes as shown.

Step 2
Place coloured edible sprinkles onto a separated plate. Holding the cup cake on the bottom gently press sprinkles around the outside edge of the icing as shown. Final touches! Place bunnies or icing flowers in the centre of the cup cakes and now they are ready to eat!

Here’s how to make royal icing
Lightly beat the eggwhite and gradually beat in 2 cups of sifted pure icing sugar. Stir in a few drops of the strained lemon juice.

Here’s how to make a bunny

Step 1
The Body: Knead fondant icing with pure icing sugar until soft. Shape a piece of fondant icing into a small sausage shape.

Step 2
The Feet: Gently press each end with your finger to make an indent as shown. Using a sharp knife cut each end to form the feet. With a little icing sugar on your hands, gently spread feet and shape as shown.

Step3
The Head: Roll a piece of fondant icing into a tear drop shape and gently press the rounded piece slightly flat with your finger to form a face as shown.

Step 4
The Ears: Using a sharp knife cut the top of the tear drop shape to form two ears as shown. Dip fingers in a little icing sugar and shape the ears by separating them.

Step 5
Attach the head to the body by painting a little water or royal icing where you want to attach the head. Position the head and press gently onto body.

Step 6
The Face: Fill a piping bag with tinted royal icing (recipe above) and pipe on eyes and whiskers. Pipe a dot of icing for the nose. For the tail, cut miniature marshmallows into pieces and attach with a spot of royal icing.