Easter Bunny Cupcakes
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5.0
63 reviews
Excellent
Easter Bunny Cupcakes
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Easy to make and delicious Easter bunny cupcakes with marshmallow ears and coconut fur!
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Ingredients
For the Cupcakes:
- 1 2/3 cups all-purpose flour 105g
- 1 cup sugar 200g
- 1/2 tsp baking soda 2g
- 1 tsp baking powder 4g
- 1/2 tsp salt
- 3/4 cup unsalted butter 170g, melted
- 3 eggs room temperature
- 1 tbsp vanilla extract 15mL
- 1/2 cup sour cream 115g
- 1/2 cup milk 118mL
- 1/2 cup Sprinkles optional
For the Buttercream:
- 1 pound unsalted butter 453g, room temperature
- 8 cups confectioners' sugar 880g
- 1/2 cup cream 118mL
- 1 tsp vanilla extract optional
- 1/2 tsp salt optional
For the Assembly:
- 1 tbsp Fondant
- 1/2 cup pink sanding sugar 198g
- 12 marshmallows
- 24 chocolate chips small
- 2 cups sweetened shredded coconut 200g, approximately
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Instructions
For the Cake:
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 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:
- Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
To Decorate:
- Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag
- Roll in coconut
- Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
- Roll fondant into small balls. Wet and roll in sanding sugar.
- Place ears, noses and eyes on the cupcakes and serve!
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Baking papers come in different sizes and everyone’s oven is slightly different. I like to turn my pan halfway through baking and toward the end of the baking time I keep a close eye on the oven.
- Once the centers are springy and a toothpick comes out clean the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist!
- You can make a few tablespoons of THICK buttercream by adding more powdered sugar to your buttercream and mixing it in with a spatula. This can be rolled for the noses instead of the fondant for those of you who are not fans/don't have it on hand.
Nutrition Information
Show Details
Serving
1g
Calories
293kcal
(15%)
Carbohydrates
42g
(14%)
Protein
2.2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4.8g
Monounsaturated Fat
5.7g
Cholesterol
56mg
(19%)
Sodium
202mg
(8%)
Potassium
40mg
(1%)
Fiber
0.2g
(1%)
Sugar
31g
(62%)
Vitamin A
80IU
(2%)
Calcium
36mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8cupcakes
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 2.2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 202mg | 8% |
| Potassium | 40mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 31g | 62% |
| Vitamin A | 80IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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