Whether you have Easter plans or are playing it by ear, these cakes will be crowd-pleasers on the eggs-tra long weekend.

Gluten-free coconut Easter cupcakes

Makes 12 | Prep 25 mins | Cook 20 mins

• 115g butter, melted
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 2 tsp gluten-free vanilla extract
• 6 large eggs, lightly whisked
• 2 Tbsp milk
• 1/2 cup coconut flour
• 1 tsp baking powder

For the buttercream frosting

• 200g unsalted butter, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar
• 2-4 Tbsp milk (depending on desired consistency)
• 1 tsp vanilla extract
• 1-2 drops pink food colouring (if desired)

For the bunny ears

• 6 white marshmallows, cut in half
• 1 Tbsp caster sugar
• 1 drop pink food colouring

Pre-heat oven to 180°C degrees and line a 12-cup muffin tin with patty pans. With a whisk, beat together the melted butter, sugar, salt, vanilla, and eggs. Add the milk and whisk until smooth.

In another bowl, sift the coconut flour and baking powder twice. Add these dry ingredients to the wet ingredients and stir to combine.

Divide the batter between each of the patty pans and bake on the centre rack of the oven for approx. 20 minutes until the tops are golden and spring back when lightly touched.

Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a rack to cool completely.

To make the frosting, beat the butter with an electric mixer until pale and fluffy. Add the vanilla, sugar and 2 tablespoons of the milk and beat until smooth. Add a little more sugar or a little more milk a drop at a time to adjust the consistency. Lightly tint buttercream with 1-2 drops pink food colouring.

Pipe buttercream swirls on each cupcake and then decorate with marshmallows bunny ears. To make the ears, combine sugar and food dye in a small bowl and mix until the sugar is tinted pink. Cut the marshmallows in half and dip the cut side into the sugar. Arrange the marshmallows on top like bunny rabbit ears.

Fluffy bunny cake

Serves 10-12 | Prep 45 mins | Cook 50 mins

• 375g butter, diced and softened
• 1 1/2 cups caster sugar
• 6 extra large eggs
• 3 tsp lemon rind, finely grated
• 2 tsp vanilla extract
• 3 cups plain flour
• 3 tsp baking powder
• 1/4 tsp bi-carb soda
• 3/4 cup buttermilk

For the bunny ears

• 1/4 cup fine desiccated coconut
• 5 drops red food dye
• 100g white chocolate buttons
• Pink marshmallow, for decoration
• 2 cups shredded coconut

For the icing

• 300g butter, diced and softened
• 5 cups icing sugar, sieved
• 2 Tbsp lemon juice

Pre-heat oven to 180°C. Line the base and sides of 2x20cm deep cake pans. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, mixing until well incorporated. Add lemon rind and vanilla.

Add flour, baking powder and soda alternately with the milk, until well combined and the batter is smooth.

Divide batter between prepared pans and bake for 50 minutes, or until an inserted skewer comes out clean. Cool for 10 minutes in pans before removing to a cooling rack. Once cooled completely, refrigerate covered until ready to decorate.

For the ears, draw two rabbit ears on a piece of baking paper and set aside on a flat tray or surface. Combine desiccated coconut with food dye in a small bag and shake well until coconut is pink. Place chocolate buttons in a heat proof bowl over a saucepan of gently simmering water. Stir regularly until just melted. Spoon chocolate over the ears template, ensuring it’s thick enough to be able to handle once set. Sprinkle the inner ears with the pink coconut, then the outer ears with some of the shredded coconut. Dip one end of the marshmallow in melted chocolate, then into pink coconut. Refrigerate ears and nose until set.

For icing, place the butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing sugar and juice, mixing until smooth. For assembly, cut each cake into two. Place one layer onto a serving plate, spoon a little icing on top and spread out evenly. Top with the second layer and repeat the process until all layers are assembled. Cover cake with the remaining icing and sprinkle with the remaining shredded coconut. Make a small incision in the top of the cake with a knife where the ears will go. Gently press the bunny ears into the top of the cake and decorate with the bunny nose.

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