Easter bunny cupcakes recipe

Easter bunny cupcakes recipe

Get ready to impress friends and family (and yourself) with these cute Easter bunny cupcakes, perfect for baking with kids.

They might look a little complicated but, actually, the baking part is simple – it's the marshmallow bunny ears, prettified with pink decorating sugar and positioned above shop-bought edible eyes, that make them look so adorable. For an extra Easter touch, decorate some of them with mini chocolate eggs – or find some willing helpers to do it for you.

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

For the batter
  • 125 g unsalted butter, softened
  • 75 g caster sugar
  • 2 large eggs
  • 125 g self-raising flour
  • 1 tsp baking powder
  • 50 g cocktail cherries, chopped (we like Opies cocktail cherries)
  • 4.4 oz unsalted butter, softened
  • 2.6 oz caster sugar
  • 2 large eggs
  • 4.4 oz self-raising flour
  • 1 tsp baking powder
  • 1.8 oz cocktail cherries, chopped (we like Opies cocktail cherries)
  • 4.4 oz unsalted butter, softened
  • 2.6 oz superfine sugar
  • 2 large eggs
  • 4.4 oz self-rising flour
  • 1 tsp baking powder
  • 1.8 oz cocktail cherries, chopped (we like Opies cocktail cherries)
For the buttercream icing
  • 150 g unsalted butter, diced
  • 300 g icing sugar (powdered sugar)
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • 5.3 oz unsalted butter, diced
  • 10.6 oz icing sugar (powdered sugar)
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • 5.3 oz unsalted butter, diced
  • 10.6 oz icing sugar (powdered sugar)
  • 0.5 tsp vanilla extract
  • 1 pinch salt
To decorate
  • 1 handful pink decorating sugar
  • 16 white marshmallows
  • 32 edible eyes
  • 16 white mini marshmallows, halved widthways
  • 8 cocktail cherries, halved (we like Opies cocktail cherries)
  • 1 handful pink decorating sugar
  • 16 white marshmallows
  • 32 edible eyes
  • 16 white mini marshmallows, halved widthways
  • 8 cocktail cherries, halved (we like Opies cocktail cherries)
  • 1 handful pink decorating sugar
  • 16 white marshmallows
  • 32 edible eyes
  • 16 white mini marshmallows, halved widthways
  • 8 cocktail cherries, halved (we like Opies cocktail cherries)

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 45 mins
  • Cooking Time: 20 mins
  • Serves: 16

Step-by-step

  1. Pre-heat the oven to 190°C/170°C fan/375°F/gas mark 5 and divide 16 paper cases between 2 muffin tins.
  2. Using a wooden spoon or stand mixer, beat the butter and sugar together until pale and creamy, then gradually add in the eggs, mixing until thoroughly combined.
  3. Fold in the flour, baking powder and cherries and divide the mixture between the cases. Bake in the oven for 15-20 minutes, until golden and firm to the touch. Transfer to a wire rack to cool.
  4. Meanwhile, make the buttercream. Place the butter, icing (powdered) sugar and vanilla extract in a bowl or stand mixer and beat well until light and fluffy. Add a pinch of salt and give it a final stir.
  5. Pipe icing over the cupcakes, then halve the larger marshmallows at a diagonal angle. Empty the pink decorating sugar into a shallow dish and dip the cut (sticky) side of each marshmallow into the sugar so it gets a good coating. Position two marshmallow halves upright on each cake to make the bunny ears (they should easily stick to the buttercream).
  6. Pop 2 edible eyes into position on each, then lightly press a cocktail cherry half into the icing for the nose and, finally, 2 mini marshmallow halves underneath for the mouth.

Recipe courtesy of Opies, which sells British-made pickles and preserves.

You might also like:

Mary Berry's vanilla cupcakes with swirly icing recipe

Black Forest cupcakes recipe

Spiced pumpkin cupcakes recipe

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.