Easter Chick & Bunny Cupcakes
User Reviews
4.9
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Prep Time
55 mins
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Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
Greek, International
Easter Chick & Bunny Cupcakes
Description
Easter Chick & Bunny Cupcakes begin with a batter of all-purpose flour, baking powder, eggs, sugar, sunflower oil, yogurt, and vanilla extract. The mixture is whisked to a fluffiness, poured into molds, and baked at 175°C until light and cooked through. Cooling completely is important to avoid frosting melting later.
The frosting blends room temperature butter with powdered sugar, vanilla, and heavy cream to a fluffy consistency. Divided and tinted yellow, the frosting is piped onto cupcakes in designs evoking chick and bunny faces. White and black sugar paste pieces create eyes and other details, while small chocolates add finishing touches.
The cupcakes balance soft cake texture with creamy frosting and delicate decorative accents, making them suitable for holiday parties or family gatherings emphasizing visual appeal.
Allowing the cupcakes to cool fully before frosting application helps preserve the frosting’s shape and texture.
Ingredients
For the cupcakes:
- 140 g all-purpose flour
- ½ tsp baking powder
- 2 egg medium, white
- 120 g sugar
- 120 ml sunflower oil
- 4 tbsp strained yogurt
- ½ tsp vanilla extract
For the frosting:
- 240 g powdered sugar
- 120 g butter at room temperature
- 2 tbsp heavy cream full fat
- ½ tsp vanilla extract
- yellow food coloring
For the assembly and decoration:
- sugar paste white
- sugar paste black
- sugar paste pink
- Chocolates small
Instructions
For the cupcakes:
- Place the flour in a bowl along with the baking powder and set aside.
- In another large bowl, add the egg whites and sugar, and whisk until fluffy. Then add the sunflower oil, vanilla extract and yogurt, and stir until the mixture is homogenized.
- Pour the flour mix in in batches while stirring.
- Pour the above mix into 6 cupcake molds lined with butter and flour, and bake in a preheated oven at 175°C/345° F for 18-20 minutes.
- Once ready, unmold the cupcakes and let them cool completely.
For the frosting:
- Place the butter into the mixer bowl and whisk at high speed until fluffy.
- Add the powdered sugar, vanilla extract and heavy cream, and continue stirring until the mixture is homogenized.
- Divide the mixture into 2 parts and add the yellow food coloring to one of them.
- Pour the 2 colors of frosting into 2 pastry bags.
For the decoration:
- Decorate the cupcakes with frosting. Add eyes to the yellow frosted ones, using the white and black sugar paste. Use the pink sugar paste for the hair and small chocolates for the nose.
- On the white frosted cupcakes, add ears using white sugar paste, black sugar paste for the whiskers and pink sugar paste for the the nose. Add 2 small chocolates for the eyes.
- Serve and keep leftover cupcakes refrigerated.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
User Reviews
Overall Rating
4.9
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