Easter is just around the corner, and if you're a fan of gourmet treats and creative baking, we've got something special for you. This year, why not surprise your family and friends with some delightful Panela and Vanilla Easter Bunny Cupcakes? These cupcakes are not only delicious but also carry a touch of elegance and health-consciousness, perfect for the discerning foodie.
In this blog post, we'll walk you through an irresistible recipe that marries the rich, caramel-like flavor of panela with the classic, comforting taste of vanilla. Plus, we'll guide you on how to decorate these cupcakes to resemble adorable Easter bunnies. Ready to hop into this culinary adventure? Let's get started!
Panela, also known as rapadura or piloncillo, is unrefined whole cane sugar commonly used in Latin American cuisine. Unlike white sugar, panela retains the natural molasses from the sugarcane, giving it a rich, caramel flavor and a slightly grainy texture. But that's not all—panela is also packed with essential nutrients like iron, calcium, and potassium, making it a healthier alternative to refined sugar.
Incorporating panela into your baking not only adds depth to the flavor but also gives your treats a unique twist that sets them apart. Its natural sweetness pairs beautifully with the vanilla in this cupcake recipe, creating a harmonious blend of flavors that will leave you craving more.
Pre-heat oven to 160 degrees Celsius, and line a 12-hole cupcake tray with cupcake cases. In the bowl of an electric mixer, beat the butter, panela sugar and vanillas until light and fluffy. Beat in the eggs one at a time, then add the flour and the milk and slowly mix until combined. Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 1/2 full. Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
To make the icing, beat the butter with the vanilla bean seeds using a stand mixer and the whisk attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar and sift in the white chocolate powder (discard anything that won’t go through the sieve) and beat for another 1-2 minutes or until the icing is fluffy. Add the melted white chocolate (make sure the chocolate has cooled a little or the butter will melt!) and beat until combined.
Using a piping bag or zip lock bag with a hole cut in the corner, pipe icing on each cupcake so they have a decent dome of icing each. Cut each of the marshmallows diagonally, so each half looks like a triangle side on. Place 2 tbsp of the desiccated coconut into a small bowl and dip the cut side of each pink marshmallow in the coconut. Place the remaining desiccated coconut into another small bowl, add the freeze dried raspberry or strawberry and mix together. Then dip the cut sides of the white marshmallows in this coconut mixture. Place two marshmallow halves on the top of the buttercream dome on each cupcake, with the cut side facing the front, to make them look like bunny ears.
Makes 12 cupcakes.
