Baking In Fashion : Easter Bunny Cupcakes 2


As promised, we are bringing you yet another Easter-inspired recipe this week. With Easter just around the corner from us, you still have time to plan what you will be baking for your family this year. Last week we gave you guys a quick cookie recipe made with Cadbury mini eggs that are easy to whip up and make at a moments notice. These Easter cupcakes however, will take some pre-planning and a special trip to the Bulk Barn.

Today I will be explaining how you can make your own Easter Bunny Cupcakes at home! The whole cupcake is edible, besides the toothpicks holding the ears in place. (Be sure to tell everyone enjoying one of your cupcakes that there are two toothpicks holding the ears in place and to be careful!) The best part about making these cupcakes is the fun in decorating them. They will be a hit with both kids and adults with their cute but devilishly delicious flavours and candies.

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First you will need to bake a batch of your favourite cupcakes, really you can use any cupcake recipe you please but I used Vanilla so the cupcake wouldn’t take a way from the toppings.  I have pulled a great Vanilla Cupcake recipe off foodnetwork.ca that is great to use for these.

Vanilla Cupcakes Ingredients

2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
½ cup milk
2 eggs
1 teaspoon vanilla

Directions 

1. In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) Variation: Chocolate Cupcakes – Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.

I then used my favourite cream cheese icing dyed pink and smeared it on each cupcake. I also used icing for the whiskers by plopping balls on carefully before putting the sprinkles in place. Find my cream cheese icing recipe here: Red Velvet Whoopie Pies.

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Now to the fun part, the decorating. You can basically use anything you want to create the bunnies face and ears. But I would suggest a lot of the seasonal Easter products such as the circus peanuts in pinks and yellows. The circus peanuts I rolled out flat using a rolling pin and with toothpicks I placed a pair of them perfectly into each cupcake. I also used the Easter coloured M&M’s to keep with the theme for the nose and eyes. Lastly I used sprinkles for the whiskers and mouth. When I had pre-planned my Bunny cupcakes I completely forgot about the mouths, so I’m happy that I thought of using the sprinkles or my bunnies literally would be without mouths. While your at Bulk Barn take a browse to see if you can find something that will be better suited for lips, as I completely forgot about it. Worst case you can use sprinkles like I did!!


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2 thoughts on “Baking In Fashion : Easter Bunny Cupcakes

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