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  • Writer's pictureFiona Bielby

Ballistic Bunny Buns! Written by Natalie Bielby!

The ingredients are ready!!!

This week I made some very delicious cupcakes, they had a nice moist texture and a light vanilla sponge, inside them they contained chocolate chips, on the top they had vanilla icing and a chocolate bunny, they might not be healthy, but it’s sure worth it!

First things first, I turned the oven on to 160 degrees, (Non-fan ovens 180 degrees!) after the oven was turned on I lined my cupcake tin: The next time we went shopping there were still no bun cases, so we got some baking-paper and cut it in to perfect squares! (Yet again they worked well!)

A little bit of mess!

After that, I took the butter and the sugar, I placed it in a big bowl and then beat it with a whisk until it went light and fluffy! After, I took the vanilla extract (you can use vanilla paste if you wish :-) ) and the eggs, I added them to the mix and then whisked it again. When the mixture was smooth, I then added the flour and mixed again and again-until combined! :]

When the mixture looked smooth, I added the chopped up chocolate to the mix, you can also use bought chocolate chips too!

In the recipe it didn’t have chocolate chips in but I used 100g to make it even more tasty!!!

Looking good :)

As the mixture was finished I put it in to the GIRL MADE bun cases ;) When they all looked even, I put them in the oven for 20-25 mins, even though the recipe said 18mins it was not enough to make them perfect!!!

For the cupcakes

  • 175 g margarine

  • 175 g caster sugar

  • 2 tsp vanilla extract or vanilla bean paste

  • 3 eggs

  • 175 g self-raising flour

1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners

2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy

3. Add the vanilla extract and eggs and mix again

4. Add the flour and mix until it is combined. Spoon into 12 cupcake cases filling each 2/3 full

5. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

6. Leave on a wire rack to cool completely

Whilst they were cooling I made the butter icing!! I started off by beating the butter in a bowl with a whisk, when it was smooth and looked creamy I added the icing sugar!

Don't forget the towel!

Top Tip: Put a towel over the bowl so then all of the icing sugar doesn’t go everywhere!!!!

I added the milk gradually whilst still mixing so it was smooth but still thick.....when the buns where set I carefully pumped the icing on (the first few were a little messy.....oh well :o)

Last but definitely not least the bunnies were placed elegantly ;] on top!!!

Just too good!!

For the buttercream

  • 140 g unsalted butter softened

  • 280 g icing sugar

  • 1-2 tbsp milk

1.Once the cakes have cooled completely, make the buttercream. Start by beating the softened butter for a minute or two

2.Add in the icing sugar and beat until mixed. Gradually add the milk a little at a time until you get a smooth but still quite thick consistency

3.Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with any decorations

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