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Easter bunny cupcakes on moss – the cutest thing we’ve seen! We’ve added a Persian flavour twist, but they’re just as good without rosewater or cardamom.

 Less than 1 hour

Makes 12 

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Ingredients:

  • 1 Tbsp (15ml) rosewater
  • ½ Tbsp (7ml) ground cardamom
  • 1 box (500g) PnP chocolate cake mix (prepare batter to packet instructions)
  • 1 packet (250g) PnP chocolate icing, prepared to packet instructions
Topping:
  • 1½ cups (150g) fine desiccated coconut
  • A few drops green food colouring
  • 1 packet (100g) shelled pistachios, chopped (optional) 
  • 12 Lindt mini chocolate bunnies

Method:

  1. Stir rosewater and cardamom into prepared cake batter.
  2. Bake cupcakes as per packet instructions.
  3. Cool completely.
  4. Decorate with chocolate icing.
  5. For topping, place coconut in a zip-seal bag, add food colouring and shake until well coated.
  6. Add pistachios, if using.
  7. Dip cupcake tops in mixture to create ‘moss’ and top with bunnies just before serving.
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