Easter Bunny Cupcakes

easter cupcakes

Last Easter, I undertook a major baking project and made two versions of Easter bunny cupcakes: one with bunny ears, the other with cute bunny feet and a cotton tail. I wish I can take credit for the creativeness, but I found these awesome ideas on Pinterest. The entire project was very time-consuming (especially if you make each part from scratch – the cupcakes, cookies, frosting, royal icing, and chocolate) but it was well worth it in the end.

 

bunny cupcake

Bunny ear cupcakes:

For the cupcakes, you can use any recipe – from scratch or from the box, I won’t judge. I referred to my dependable and favorite Oreo cupcake recipe for these cute bunny treats. I also used my go-to buttercream frosting recipe. You’ll want to pipe more frosting than usual on the cupcakes to really hold the bunny ear cookies in place. For the bunny “ears,” I used a basic sugar cookie recipe (again, feel free to make this from scratch or use Pillsbury’s ready to bake sugar cookie dough, to save time). Shape cookie dough into a V-shape before baking. When cooled, frost the sugar cookie ears with royal icing (this is optional). When frosted cookies are completely dry, gently stick them upright into the frosted cupcakes. For the bunny face, I added mini chocolate chips for the eyes and an edible pink Wilton pearlized sprinkle for the nose – do this part last, after the cookies have been inserted.

 

bunnyfeet cupcakes

Cotton-tail cupcakes:

Again, feel free to use any cupcake and frosting recipe for the cupcake base since we want to focus on the decor. For the white chocolate bunny “feet,” I simply melted vanilla almond bark and pink-colored candy melts separately (you can also dye the vanilla bark with food coloring for the light pink color) via the double boiler method on low heat. On a sheet of wax paper lined tray, I dropped about a teaspoon of the melted chocolate. Using a spoon’s flat side, I shaped it into oval-shaped bunny feet (about 2-2.5 inches in length each). I waited 10 minutes for that to dry before repeating it with smaller pink ovals right on top. For the little toes, I used a toothpick dipped in melted pink chocolate, and dotted the top area of each oval. Once they’re all dry, gently lay them at an angle on the frosted cupcakes. Add a mini marshmallow for the tail.

 

Jamie’s Tips for Decorating:

  • These bunny cupcakes look perfect in an Easter basket with Easter grass, which you can find at any CVS, Walgreens, and Dollar stores.
  • It’s important to wait for each step to be completely dry before moving on to the next step.
  • For the chocolate bunny feet, this step must be done fairly quickly because once the melted chocolate is removed from the heat, it will harden and be difficult to use. Just keep stirring!
  • Feel free to make the cupcakes, cookies, frosting, royal icing, and/or chocolate from scratch or from the box. Sometimes, I take shortcuts too, to save time.

 

Happy Easter from Boston Bakes!

 

About Jamie

Hi! My name is Jamie and I am a Boston native, amateur baker, food nerd, macaron addict, globetrotter, and fitness enthusiast. Currently, I manage grants at Dana-Farber Cancer Institute in Boston, MA. I'll be blogging every Friday about my baking endeavors, food interests and travel, restaurant reviews, and reports on the latest food trends.

This entry was posted in Baking, candy, Cookies, Cupcakes, Desserts, Friday's with Jamie, Ingredients, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , .