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Easter Bunny Cupcakes

March 2, 2023

20-25 mins Cook

1522

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

Easter Bunny Cupcakes

agnesgempackfoods-ie

prep time

25 mins

cooking time

20-25 mins

servings

total time

45 min

Equipment

6 case cupcake tin with liners
stand mixer or hand mixer with the paddle attachment
Spatula
Piping bag

Ingredients

For the Cupcakes:
60g Room Temp Butter
110g Gem Caster Sugar
2 Medium Eggs
60g Sour Cream
80g Gem Plain Flour
1 tsp Gem Baking Powder
1/4 tsp Salt
1 tsp Vanilla Extract
For the Buttercream:
100g Room Temp Butter
200g Gem Icing Sugar
1 tsp Vanilla Extract
For the Decoration:
60g Gem Granulated Sugar
Gel Based Pink Food Colouring
6 White Marshmallows
50g Gem Desiccated Coconut
12g Pink Fondant
12 Gem Milk Chocolate Chips

Instructions

Preheat the oven to 190°C / 170°C Fan Assisted. Place 6 cupcake liners in a cupcake tin.

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.

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.

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.

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.

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.

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.