Rabbit Face Buttercream Cakes
1 hr 50 min.
- For the cupcakes
- ½ cup unsalted butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 unwaxed lemon (finely grated zest)
- For the topping
- ⅔ cup unsalted butter
- 1 ¾ cups powdered sugar
- 2 cups marshmallow cream
- 1 tsp vanilla extract
- To decorate
- powdered sugar
- 2 cups blue Sugar paste
- ⅞ cup white Sugar paste
- 1 ½ cups pink Sugar paste
- 1 tube black piping icing
- 2 tubes brown piping icing
- 12 colored Chocolate bean
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.
Cream the butter and sugar together until light and fluffy. Add the vanilla, followed by the eggs.
Gently fold in the flour and lemon zest until combined.
Spoon the mixture into the paper cases and bake for approximately 10-15 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
Spoon into a piping bag with a plain nozzle and pipe 2 thick rounds on top of each cake.
To decorate: roll out the blue sugarpaste on a surface dusted with icing sugar. Cut out 12 small rounds for the faces and place on top of the topping.
Roll out the white sugarpaste as before and cut out 24 oval shapes for the 'ears', curling them slightly.
Roll out half the pink sugarpaste and shape 24 smaller ovals. brush the white 'ears' with a little water and attach the pink oval shapes, as in the photo.
Lightly dampen the edges of the 'ears with water and press into the blue sugarpaste as in the photo.
Pipe 2 black 'eyes' on each face.
Press a chocolate bean lightly onto the faces and pipe whiskers on either side with brown piping icing.
Cut the remaining pink sugarpaste into strips and form into bows. Place on the topping as in the photo.