Cadbury Double Choc Chip Bunny Cupcakes
Ingredients
- 300g White Wings Plain Flour
- 1 tbs white vinegar
- 1 tsp Queen Natural Vanilla Concentrated Extract
- 1 tsp bicarbonate of soda
- 30g Cadbury Bournville Cocoa
- 2 free range egg, lightly whisked
- 250ml buttermilk
- 200g unsalted butter, melted
- 315g caster sugar
- 200g Cadbury Baking Dark Chocolate Chips
Frosting
- 2 Philadelphia Classic Icing, at room temperature 2 Philadelphia Classic Icing, at room temperature
- 2 tbs Cadbury Bournville Cocoa 2 tablespoon Cadbury Bournville Cocoa
- 9 giant marshmallows 9 giant marshmallows
Method
- Preheat oven to 160°C fanforced.
- Sift flour, cocoa powder bicarbonate of soda and sugar into a large bowl. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug.
- Make a well in the centre of the flour mixture.
- Stir in the buttermilk mixture until combined. Fold in chocolate chips.
- Divide the mixture among the 18 lined muffin pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
- Transfer to a wire rack to cool completely.
- In a medium bowl, whisk the PHILADELPHIA Icing with cocoa.
- To make the bunny ears, use large scissors, to cut each marshmallow across into 4 pieces.
- Decorate cupcakes with icing and marshmallow bunny ears.
