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The sweet berries combined with the smooth, sweet white chocolate frosting makes the most heavenly combination. Soft, sweet and packed with fresh strawberries; these are an easy dessert perfect for Easter!
Preheat the oven to 170 °C. Line a twelve-hole 1/ 3 cup (80 ml) capacity cupcake pan with cupcake liners.
Beat the sugar, butter and vanilla together in a large bowl, using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating well between each addition. Sift in the flour and bicarb soda and add the milk alternatively in two batches, beating on low speed and scraping down the sides occasionally, until combined. Set aside approximately 2 tablespoons of chopped strawberries for the frosting. Add the remaining strawberries to the batter and stir to combine. Spoon the batter into the prepared muffin pans.
Bake for 20 minutes, or until cakes spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes, to cool slightly. Turn out and set on a rack to cool completely.
To make the white chocolate frosting, heat the cream in a small saucepan, over low heat, until hot. Place the chocolate in a small heatproof bowl and pour over the hot cream. Set aside for 5 minutes, or until chocolate melts. Stir until smooth. Using an electric mixer, beat the butter and icing sugar together, until pale and creamy. Add the white chocolate mixture and beat to combine. Transfer 2 tablespoons of frosting into a small bowl and set aside for decorating. Mash the reserved strawberries with a fork, until pulpy. Add to the frosting and stir to combine. Refrigerate for 15 minutes, to firm up slightly.
To decorate, spoon and spread the frosting on top of the cooled cupcakes. Dip into the desiccated coconut, turning to completely cover the frosting. To prepare the bunny ears, place the sugar in a small bowl, add the red food colouring and mix thoroughly, to tint pink. Using kitchen scissors cut the white marshmallows diagonally through the circumference to make twelve sets of bunny ears. There will be a point and a wider base. Dip the cut/sticky side into the coloured sugar. Spread a little of the reserved white frosting on the base and stick, close together with points facing upwards, towards the rim of the cupcakes. To prepare the bunny tails, using a 2 cm round cookie cutter, stamp bunny tails out of the pink marshmallows. Cut off the coated ends, to make the entire tail sticky. Roll in desiccated coconut to coat. Spread a small amount of reserved white frosting on one end of the tails and stick near the opposite rim of the cupcakes to the bunny ears. Stand at room temperature for 10 minutes, to set slightly. If a hot day, refrigerate for 10 minutes.
Cupcakes can be stored in an airtight container for up to 3 days.
¾ cup (165 g) caster sugar
100 g unsalted butter, softened
1 teaspoon vanilla bean extract
2 extra-large (60 g) eggs
1 ½ cups (225 g) self-raising flour
½ teaspoon bicarbonate of soda
½ cup (125 ml) full-fat milk
250 g punnet Driscoll's strawberries, hulled & coarsely chopped
Strawberry & white chocolate frosting
2 tablespoons thickened cream
140 g white chocolate, coarsely chopped
200 g unsalted butter, softened
2 cups (300 g) icing sugar
½ cup (50 g) desiccated coconut
2 tablespoons caster sugar
2 drops red food colouring
12 white marshmallows
12 pink marshmallows