Easter is a great time of year to get everyone together, and whether you are celebrating for religious reasons or not these adorable Easter Bunny Cupcakes are perfect for adding a pop of colour to your Easter spread. They’re simple to make, fun to decorate and taste great too plus we’re sure lots of giggles will by had by any little ones tasked with making bunny bottoms!
We chose to make our bunnies with their tails in the air as they burrow for tasty carrots to snack on, but the best thing about this recipe is that you really can let your creative juices flow and create any topping you like! Perhaps an intricate model of a real rabbit will top your cupcake, or maybe a sweet 2D bunny face is more to your taste? Whatever the bunny you make looks like who graces the top of your cupcake make sure your hands and surfaces are clean when working with fondant icing to prevent any dirty marks or discolourations on the white bunny bodies.
What you’ll need to make bunny cupcakes
If you choose to make these sweet bunny bottoms in the same way we did, all you need to do is roll one larger ball for the body, one smaller ball for the tail and two small bowls flattened into ovals and pinched to make the feet. To stick your tail to the body simply dip one side of the tail in water and this will form as a glue when gently pressed against the body.
*This recipe was originally found on BBC Good Food.
See how we made them
Top tip: if you don’t have a piping bag use a spatula to spread the green icing onto your cupcake and use a fork to create blades of grass
For the cupcakes
- 185 g self-raising flour
- 120 g golden caster sugar
- 120 g butter (softened)
- 100 g natural yoghurt
- 1 lemon (zested)
- 2 large eggs
- 250 g fondant icing
For the frosting
- 85 g unsalted butter
- 2-3 drops vanilla extract
- 200 g icing sugar
- 2-3 drops green food colouring (to your preference)
- Heat oven to 190°C and line your bun tin with cupcake cases.
- Put the flour, sugar, butter, yoghurt, lemon zest and eggs in a bowl and mix until smooth in consistency. Spoon into the cases, bake for 20-25 minutes until golden and set aside to cool on a wire rack.
- For the frosting beat the butter, vanilla extract and icing sugar until the mixture is pale, creamy and completely combined. Add a few drops of green colouring and beat it in, the fewer drops the lighter shade of green you'll have. If piping, spoon into your piping bag and pipe stars all over the surface of your cupcake. If you're not piping, use a spatula to gently cover the top of your cupcake with icing and gently run a fork through the icing to mimic grass.
- Roll the fondant icing into small balls for the bunnies’ bottoms, and smaller balls to make tails. Add these to your iced cupcakes using a drop of water to stick the tails to the body.
- Make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.