Easter Churro Bunny Cupcakes

Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.

In the bowl of a stand mixer or using a hand mixer, cream butter, sugar, Vanilla and cinnamon until light and fluffy. Add eggs one at a time, mixing to incorporate.

Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Mix together all ingredients in a bowl. Set aside

Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper. Set aside.

In a medium saucepan, combine water, butter, brown sugar and salt. Place over medium-high heat until butter is melted and mixture starts to simmer. Add the flour and using a wooden spoon, mix until no lumps remain. Reduce heat to low and cook mixture for 1 minute. Remove from the heat and allow to cool for 10 minutes.

Add one egg at a time to your dough mixture, mixing well in between. Transfer your dough to a piping bag fitted with a small star tip (the generic piping tip from the coles/dollar sweets will be fine).

Pipe dough into churro ears on prepared trays, 5cm apart. Spray with oil spray, then bake for 18-20 minutes or until golden brown. Then turn off the oven and keep them in there for a further 10 minutes. Take the churros straight from the oven, spray again with oil spray, then toss them in the cinnamon mixture until well covered.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.

Add Vanilla Bean Paste and butter and mix until just incorporated.

Add icing sugar and mix on low until combined – do not over mix. If your mix end up being too soft. Place in the fridge to firm up. Place into piping bag fitted with a large open star tip, pipe onto cupcakes and top with two churro ears.