Cupcake “Rabbit Face”

Ingredients:

Vanilla cupcakes

• 2 and 2/3 cups sugar
• 220 g butter, cut into 2.5 cm pieces.
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2.5 tsp vanilla extract
• 2 and 2/3 cups premium flour
• 1 and 1/3 cups cake flour
• 4 tsp baking powder
• 0.5 tsp fine salt

Decorating

• Basic glaze, tinted dark yellow or any other color of your choice, see recipe below
• 2 almond dragees in sugar glaze, any color
• 2 small pink dragees
• 1 mini gummy candy, such as jujube, any color
• 6 pieces of red licorice rope, 1 cm long

Basic glaze

• 3 packages of powdered sugar (450 g each)
• 1 cup of water
• 5 tablespoons corn syrup
• 1 tbsp vanilla extract
• Food coloring in desired colors (see below for color recommendations)

Preparation:

1. Dip the top of the cupcake into the dark yellow frosting to completely coat it. Let any excess drip back into the bowl. Wipe off any excess frosting from the sides of the cupcake. Alternatively, apply the frosting with a knife and spread it out. Whip the frosting, if necessary, to ensure it's glossy and smooth when applied.
2. Place two almonds on the cupcake to make the ears. Place two pink almonds just below them to make the eyes. Place one gummy candy under the eyes to make the nose. Cut red licorice rope and place three pieces on each side of the nose to make the mustache.
3. Preheat oven to 350°F (175°C). Line two 12-cupcake pans with paper liners. To prevent the cupcakes from sticking when they rise, lightly spray the tops of the pans with cooking spray. Place the pans on a baking sheet.
4. Vanilla cupcakesIn a food processor, beat the sugar and butter, scraping down the sides of the bowl as needed, until creamy, 1-2 minutes. Add the eggs and yolks one at a time, beating well after each addition. Add the milk, water, and vanilla and beat again.
5. In a medium bowl, combine the flours, baking powder, and salt. Add the flour mixture to the butter mixture in 3 additions, beating and scraping down the sides of the bowl as needed after each addition. Knead until smooth and pancake-like in consistency, about 2 minutes.
6. Divide the batter evenly among the prepared cupcake liners, filling them three-quarters full. Bake until the cupcakes are golden brown and spring back when lightly pressed, 18-25 minutes. Cool slightly in the pans, then turn them out onto a wire rack and cool completely before frosting.
7. Basic glazePlace the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beating on low speed, slowly add the water, corn syrup, and vanilla extract. Once the powdered sugar is sufficiently moistened (and does not fly out of the bowl when beating), increase the speed to high and beat for 2 minutes, until glossy and smooth.
8. Divide the icing and tint it to your desired colors. Store at room temperature, placing plastic wrap directly on the icing to prevent it from forming a crust.
9. Blue glazeIn a small bowl, mix 2-3 drops of blue food coloring per 1 cup of base icing.
   
   Dark yellow glazeIn a small bowl, combine 4-5 drops of yellow food coloring per 1 cup of base icing.
   
   Purple glaze: In a small bowl, combine 4 drops red and 5 drops blue food coloring per 1 cup of base icing.