Bunny Butt Cupcakes
User Reviews
5
Bunny Butt Cupcakes
Description
This recipe for Bunny Butt Cupcakes includes a vanilla cake made from all-purpose flour, sugar, butter, baking soda and powder, eggs, vanilla extract, sour cream, and whole milk. The sour cream and milk contribute moisture and tenderness to the crumb. After sifting dry ingredients, wet ingredients are combined and folded in to create a balanced batter. Cupcakes bake at 340°F until centers spring back, ensuring a moist but fully cooked cake.
The buttercream frosting uses unsalted butter whipped with confectioners' sugar, milk, vanilla, and a small amount of green food coloring. This produces a smooth, light green frosting used to sculpt a grass-like layer on top. Fondant decorations shaped into small balls and flattened circles simulate bunny tails and feet, some coated with white sanding sugar for texture and color variation.
These cupcakes are festive treats suitable for spring or Easter celebrations. The combined elements of moist vanilla cake, smooth frosting, and detailed fondant shapes create a playful presentation that can delight children and adults alike.
Ingredients
For the Cake:
- 1 2/3 cups all-purpose flour 213g
- 1 cup sugar 228g
- 1/4 tsp baking soda 1g, heaping
- 1 tsp baking powder 4g
- 3/4 cup butter 176g, room temp, unsalted
- 3 egg
- 3 tsps vanilla extract 15mL
- 1/2 cup sour cream 133g
- 1/2 cup milk 113g, whole
For the Buttercream:
- 2 ticks butter 228g, room temp, unsalted
- 1 lb confectioners' sugar 463gg
- 2 tbsp milk 30mL, whole
- 3 drops green food coloring
- 1 tsp vanilla extract 5mL
For the Decoration:
- 3 cups fondant approximately
- white sanding sugar
- 1 drop Food Coloring pink
Instructions
For the Cake:
- Sift the dry ingredients (including sugar) together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined.
- Divide the mixture into cupcake papers.
- Bake at 340F for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes.
For the Buttercream:
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in milk until desired consistency is reached. Add vanilla and green food coloring.
For the Assembly:
- Use a spatula to add a layer of grass to the cupcakes. Transfer the rest of the buttercream to a piping bag fitted with a 133 tip.
- Roll fondant into small balls. Wet and roll in sanding sugar.
- Press some fondant into a rounded glass or small bowl to form the body.
- Roll some fondant out to a thin sheet. Use the back of a piping tip to cut circles for the feet. Roll the circles out a bit to form ovals. Mix the pink food coloring with a small amount of fondant. Roll out and use 2 small round piping tips to create the pads for the feet.
- Assemble by brushing a small amount of water where the fondant needs to be joined.
- Pipe grass around the edge of the cupcake. Place the bunny. Fill in with the grass tip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 200kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2.3g | 5% |
| Fat | 5.5g | 8% |
| Saturated Fat | 3.2g | 16% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 102mg | 4% |
| Potassium | 41mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 200IU | 4% |
| Calcium | 45mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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