Bunny Cupcakes Ideas Recipes

BUNNY CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar together for several minutes until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined. On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed. Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the frosting: Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed. Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.To assemble:Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center. Dip the cupcakes into the bowls of sanding sugar. Place the ears onto each cupcake. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.

BUNNY CUPCAKES

Steps:

• Prepare and bake cupcake according to package directions for cupcakes. Cool on wire racks. , In a small bowl, combine 1 cup frosting and green food coloring; frost cupcake. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads., Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut sides of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth., For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake.

EASY BUNNY CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a medium bowl to remove any lumps, then continue to add the rest of the cake ingredients. Stir until smooth. Use a whisk if there are lots of lumps.
• 3. Fill cupcakes liners 3/4 full of batter and bake for 15-20 minutes or until an inserted knife comes out clean.
• 4. Let cool.
• 5. Cream Cheese Frosting: Beat cream cheese and butter until smooth. Continue to add ins as much powdered sugar as needed to reach desired consistency. Add vanilla extract.
• 6. To make Bunny Ears (see photos above) cut each marshmallow using scissors diagonally and then immediately press the stick side into sprinkles. (You can also just sprinkle and sprinkles into the sticky area if you want to get very precise.)
• 7. your cooled cupcakes and then top with a set of Bunny Ears!

EASTER BUNNY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
• Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
• Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
• Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes.
• To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now 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.

STRAWBERRY BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place pink paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line cookie sheet with cooking parchment paper. Melt white candy melts as directed on package; pour melted candy into squirt bottle. Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy. Refrigerate 30 minutes or until firm.
• Use drop of melted white candy to attach 1 white candy-coated chocolate candy to paper baking cup for bunny tail; hold 30 seconds or until set. Repeat with remaining white candy-coated chocolate candies.
• Spread 3 tablespoons frosting on each cupcake top. On front of each cupcake (side opposite the bunny tail), add 2 chocolate chips for eyes, 1 pink candy-coated chocolate candy for nose and 1 red candy heart, turned upside down, for mouth. Insert 3 noodle pieces on each side of nose for whiskers. Gently press 2 ears into top of each cupcake.