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Blueberry & Banana Bunny Muffins

Blueberry & Banana Bunny Muffins

Hop to it! Annabel’s Blueberry & Banana Bunny Muffins are so simple to make and fun to decorate – ideal for getting your little bobtails involved this Easter!

Speed-up the muffin mix prep with Dualit’s Hand Mixer.  You’ll be decorating those bunnies in no time!

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Ingredients

Muffin ingredients
350g self-raising flour
1 tsp baking powder
½ 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

  1. Preheat the oven to 180 Fan / 400°F / Gas 6. Line 2 x 12-hole muffin tin with muffin cases.
  2. Put the flour, baking powder, salt, cinnamon and sugars into a large bowl.
  3. Mix the eggs, sour cream, mashed banana and butter in another bowl. I’m using the Dualit Hand Mixer with flat beater attachment for ease.
  4. 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.
  5. 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.
  6. To decorate the bunny tails, mix the buttercream and green colouring together in a large bowl. Spoon into a piping 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 the green icing.

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