Bunny Face

Name: Bunny Face
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 1
Cuisine: Global
Ingredients: 2 Jordan almonds, color; 4 teaspoons baking powder; 315 milliliters cake flour; 1 kgs boxes) confectioners sugar; 5 Tbsps light corn syrup; 2 larges egg yolks; 2 larges eggs; 631 milliliters all-purpose flour; 1 serving Food coloring, as desired (see suggested colors below); 1 jujube, color; 158 milliliters milk; 2 pink dots; 1 teaspoons fine salt; 3 inches red string licorice; 631 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, cut into 1-inch pieces; 1 Tbsp pure vanilla extract; 3 teaspoons pure vanilla extract; 158 milliliters water; 237 milliliters water

Bunny Face

You can never have too many main course recipes, so give Bunny Face a try. This recipe serves 1. One portion of this dish contains approximately 80g of protein, 215g of fat, and a total of 11740 calories. This recipe covers 70% of your daily requirements of vitamins and minerals. A mixture of confectioners' sugar, pink dots, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the food coloring you could follow this main course with the Orange Dream Angel Food Cake as a dessert. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Dip the surface of the cupcakeinto the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply.

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Icing

Dip

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Knife

Bowl

Whisk as needed to keep icing glossy and smooth while using.

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Icing

Equipment you will use

Whisk

Place Jordan almonds on cupcake to make ears.

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Jordan Almonds

Cupcakes

Place 2 pink dots below almonds to make eyes.

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Almonds

Place 1 mini jujube below eyes to make the nose.

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Jujubes

Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.

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Licorice

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

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Cupcakes

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Baking Sheet

Oven

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.

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Butter

Sugar

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Food Processor

Add the eggs and yolks, one at a time, pulsing after each addition.

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Egg Yolk

Egg

Add the milk, water, and vanilla and process to blend.

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Vanilla

Water

Milk

Whisk both flours, baking powder, and salt in a medium bowl.

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Baking Powder

Salt

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Whisk

Bowl

Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.

Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

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Cupcakes

Frosting

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Oven

Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.

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Vanilla Extract