Brilliant Easter fun! 12 simple, delicious cupcakes arranged in the shape of a bunny’s face and decorated with buttercream and sweets.

  • Serves: 12 people
  • Prep time: 40 minutes
  • Cooking time: 15 minutes
    • British

    Easter Tear & Share Bunny Cupcakes

    Recipe Information

    Ingredients
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    For the cupcakes

    190g Self Raising Flour

    190g Caster Sugar

    190g Butter, softened

    3 Medium Eggs

    1 tsp Baking Powder

    1 tsp Vanilla Extract

    For the buttercream

    400g Icing Sugar

    200g Unsalted Butter

    1 tbsp Milk

    1 tsp Vanilla Extract

    To decorate

    Mixed sweets such as Marshmallows, Chocolate Buttons and Red Laces

    White Chocolate, grated

     

    Sprinkles 12 Hole Cupcake Tin lined with 12 Cupcake Cases

    1 Piping Bag + Star Tipped Nozzle

    Method

    Pre-heat the oven to 170°C Fan/Gas Mark 5.

    Using a mixer, combine all the cake ingredients in a large mixing bowl, to form a smooth consistency.

    Divide the mixture between the cupcake cases and bake for 10-15 minutes until risen, golden and a cocktail stick comes out clean when inserted into the centre of a cupcake.

    While the cupcakes cool, make the buttercream by beating the butter for approx. 5 minutes until light, fluffy and much paler.

    Gradually add the icing sugar a spoonful at a time, then the milk and vanilla extract.

    Mix until the buttercream is light, fluffy and smooth.

    Transfer the buttercream into the piping bag.

    When the cupcakes have cooled arrange a row of 2, then 3, then 2 cupcakes on a board and use 2 cupcakes for each ear (leaving one spare).

    Use the buttercream to pipe the ‘fur’, then grate some of the white chocolate and sprinkle over the top to add to the ‘fur’ look.

    Use the remaining white chocolate, sweets and sprinkles to create the bunnies features.

    Tip: why not melt some white chocolate and make whiskers, a nose or eyes for the bunny then cover in sprinkles.

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