Summary

Ingredients

• 12 muffin (s)
• 12 ladyfingers (sponge fingers)
• 50 g marzipan paste
• 200 g powdered suar (powdered suar)
• some lemon juice and / or water
• some chocolate icing, black and / or white, melted
• 12 ball / n chocolate decoration (small chocolate decoration balls)
• 26 toothpicks

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Instructions

1. Any muffin batter can be used for the muffins, but it should be a batter that forms a flat surface and no crusts. The muffins must be completely cooled before processing and can also be made a day in advance.
2. Preparing the ears and paws:
3. For the ears, cut the lady fingers in half with a knife. Stick a whole toothpick in each half. Use the icing sugar and the lemon juice / water to create a sugar glaze by heating. Use a teaspoon to spread a strip of icing on each ear and let it dry briefly.
4. For the paws, form small balls with a diameter of approx. 0.5 - 1 cm from the marzipan. Slightly press the balls apart between your thumb and forefinger so that an oval or teardrop-shaped plate is created. Using a toothpick with the chocolate icing, paint the toes and balls of the feet on the marzipan paws and let them dry briefly.
5. Assembly:
6. The glazing and assembly of the rabbits must be done relatively quickly so that all parts stick to the icing.
7. Spread the warm icing over the surface of a muffin with a brush. The icing should not be too thick, add a little water if necessary. Press two paws closer to the bottom of the muffin on the icing. For the nose, press a small chocolate decoration ball into the middle of the muffin. Put two ears in the muffin.
8. Let the Easter bunny dry briefly.
9. Use a toothpick with the chocolate icing to paint the rabbit`s face e.g., eyes, mouth, whiskers. Let everything dry again briefly and the Easter bunnies are ready.