Saturday, 7 April 2012

Easter Bunny Cupcakes

These are super cute bunny cakes that I saw on youtube from yoyomax12. She does a whole bunch of different decorating techniques and this one is called "decorating cupcakes: #36 Bunny". I used the same lemon cupcakes that was in my post for the Easter Egg cupcakes so if you want the recipe you can check that out.

She used miniture m&ms for the eyes but I didn't have any so I just used dark chocolate chips and it worked perfectly fine. You'll also need some pink jelly beans for the nose. I should really start collecting the different sorts of candy for cupcake decorations. The problem is, every time I buy candy for these purposes I end up eating all the left overs and I would still have no ingredients the next time I need them.


Pink jelly beans
m&ms/chocolate chips/smarties (any kind of dark candy)
white butter cream frosting (recipe follows)

Frost the cupcakes with white frosting until the entire cake is fully covered.

Flatten the marshmallows and cut then into 3 equal pieces. I use the end two pieces only but you can use the center piece too. 

Dip the cut side into some pink sugar.

Press the marshmallow into the top of the cupcake. Pipe two little mounts towards the bottom for the cheeks. Add a little jelly bean for the nose and 2 chocolate chips for the eyes. Red jelly beans and red sugar would work as well.

Butter Cream Frosting:
1 lb butter
1 lb icing sugar
1 tbsp vanilla
1/4 cup milk

Many people use shortening for this frosting because butter has a slight yellow tint to it. Especially on cupcakes like this, you need the icing to be completely white to resemble the bunny. I never have shortening on hand so my trick is to whip the butter REALLLLLY well. By really well I mean hook up the stand mixer and let it go for 20 minutes. The butter will get paler and paler as you whip it. When it looks about right, add in the icing sugar one cup at a time. When you've added all the icing sugar, you'll notice that the butter has slightly turned back to it's yellow colour. Add in the vanilla extract and beat it on high for another 10 minutes. If the mixture is too thick add in some milk. I used about 1/4 cup. without the milk, the frosting would be sticking to the sides of the mixing bowl. When you have added the milk, the mixture would pile up in the center and would be soft, but still hold its shape. 

1 comment:

  1. Thank YOU this is quick and easy,Beautiful and original