Easter Bunny Cupcakes
Easy to make and delicious Easter bunny cupcakes with marshmallow ears and coconut fur!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 1 tbsp fondant
- 1/2 cup pink sanding sugar (198g)
- 12 marshmallows
- 24 chocolate chips (small)
- 2 cups sweetened shredded coconut (200g, approximately)
Instructions
- 1
For the Cake:
- 2
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.
- 3
Mix the wet ingredients together in a medium bowl.
- 4
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.
- 5
Divide the mixture into cupcake papers
- 6
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
- 7
For the buttercream:
- 8
Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- 9
To Decorate:
- 10
Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag
- 11
Roll in coconut
- 12
Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
- 13
Roll fondant into small balls. Wet and roll in sanding sugar.
- 14
Place ears, noses and eyes on the cupcakes and serve!