Cute Bunny Cupcakes Recipes

CUTE BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
• Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
• Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
• Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

EASTER BUNNY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
• Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
• Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
• Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes.
• To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.