Are you trying to find something fun to do over the Easter holiday? This blueberry & banana bunny muffin recipe is perfect to get your little bunnies involved created by Annabel Karmel, the UKs No.1 children cookery author.
These blueberry & banana bunny muffins are so simple to make
and fun to decorate. Speed-up the muffin mix prep with Dualit's
Hand Mixer. You'll be decorating those bunnies in no time! Hop to
it!
Ingredients
350g self-raising flour
1 tsp baking powder
1/2 tsp ground cinnamon
100g caster sugar
75g soft brown sugar
2 large eggs
175g sour cream
225g overripe bananas, mashed
125g butter, melted
250g blueberries
Pinch of salt
Decoration - Bunny face
200g White vanilla buttercream
Edible eyes
White marshmallows
Pink sugar
Pink jelly heart sweets
Decoration - bunny tails
200g white vanilla buttercream
Lime green food colouring paste
White fondant icing
Method
Preheat the oven to 180°C Fan / 400°F / Gas 6. Line 2 x 12-hole
muffin tin with muffic cases.
Put the flour, baking powder, salt, cinnamon and sugars into a
large bowl.
Mix the eggs, sour cream, mashed banana and butter in another
bowl. I'm using the Dualit Hand Mixer for ease.
Add the wet ingredients to the dry and carefully fold in the
ingredients using a wooden spoon. Add the blueberries. Spoon into
the cases and bake in the oven for 25 minutes until well risen and
lightly golden.
To decorate the bunny faces, slice the marshmallows in half and
add the pink sugar to the sticky part of the marshmallow. Spread
the buttercream over the cupcakes and stick two halved marshmallows
to the top of the cupcakes to make the bunny's ears. Add the eyes
and sweets for a nose.
To decorate the bunny tails, mix the buttercream and green
colouring together in a large bowl. Spoon into a pipping bag fitted
with a small fluted nozzle. Pipe the green buttercream over the
surface of the cupcakes. Make 12 bunny's bottoms with tails and two
long feet out of white fondant. Add each one on top of green
icing.
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