Bunny Cupcakes

About Bunny Cupcakes

Ingredients

• Castor sugar 2 cups
• Softened butter 1 cup
• Eggs 5
• Vanilla essence 2 tsps
• Refined flour (maida) 3 cups
• Baking powder 2 tsps
• Chocolate icing as required
• Almonds as required
• Gems as required
• Cherries as required
• Fried vermicelli as required

How to Make Bunny Cupcakes (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take castor sugar in a mixing bowl, add butter and mix them with a spoon. Beat further with an electric beater till light and fluffy.
3. Add one egg at a time and continue to beat after each addition. Add vanilla essence and beat some more.
4. Add refined flour gradually and mix with a spatula in the cut and fold method. And baking powder and mix again.
5. Line a cup cake mould with paper cups. Fill the paper cups with the batter. Lever the surface with a spoon.
6. Keep the mould in the preheated oven and bake for 15-20 minutes. Take the mould out of the oven and set aside to cool down.
7. Spread the chocolate icing over the cupcakes. Insert 2 almonds on one edge of each cupcake to resemble ears. Keep two gems on each cupcake to resemble eyes and one cherry to resemble the mouth. Use fried vermicelli to make the whiskers.
8. Keep these bunny cupcakes on a serving platter and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps