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Easter Bunny Cupcakes

20-25 mins Cook
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These cute bunny cupcakes are a great family activity this Easter time and are sure to hop off the tray!

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Easter Bunny Cupcakes

Easter Bunny Cupcakes

agnesgempackfoods-ie
prep time
25 mins
cooking time
20-25 mins
servings
6
total time
45 min

Equipment

  • 6 case cupcake tin with liners

  • stand mixer or hand mixer with the paddle attachment

  • Spatula

  • Piping bag

Ingredients

Instructions

1
Preheat the oven to 190°C / 170°C Fan Assisted. Place 6 cupcake liners in a cupcake tin.
2
In a stand mixer with the paddle attachment, add the butter (60g) and caster sugar (110g) for the cupcakes. Beat on a medium speed until combined. Add the two eggs, one at a time, scraping down the sides as needed.
3
Add in the sour cream (60g) and mix until well combined. Sift in the flour (80g), baking powder ( 1 tsp) and salt (1/4 tsp). Mix on a higher speed until there is no dry flour left. Add in the vanilla extract (1 tsp) and mix through.
4
Separate the mixture evenly into the 6 bun cases and bake in the centre of the oven for approx 22 minutes, checking they are done with a skewer after they come out. Leave to cool completely.
5
To make the buttercream, beat the butter (100g) and icing sugar (200g) together, gradually increasing the speed. This will take about 10 minutes to achieve the desired lightness. Add in the vanilla extract (1 tsp) and beat through. Set aside.
6
Once the cupcakes are cooled, using a piping bag with a wide nozzle, cover the cupcakes in a swirl. 7. For the decorations, the first step is to make pink sanding sugar. Place the granulated sugar (60g) in a sandwich bag, and add a few drops of the pink food colouring. Massage in the bag until the sugar is entirely coated. Spread out on a baking tray and bake for 7 minutes at 90°C. Sift once cooled to stop it sticking. Store in an airtight container.
7
Add the desiccated coconut to a wide bowl and dip the cupcakes in this, the coconut will stick to the buttercream creating a fur effect. Add the chocolate chip eyes and if using the fondant, make a 2g ball and add this as a nose, gently pressing both into the buttercream.

Notes

Enjoy & Happy Easter!
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