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
- 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)
- 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
- 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
- Pre-heat the oven to 190°C/170°C fan/375°F/gas mark 5 and divide 16 paper cases between 2 muffin tins.
- 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.
- 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.
- 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.
- 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).
- 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.
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