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Easy Easter Bunny Cupcakes

First and foremost, Happy Easter to all my readers out there! This Easter is going to be a blast here since the base is doing an Easter egg hunt and other children’s activities. Since Harper is big enough to walk and really understand the festivities I know she’s going to have an amazing time.

I know how important spending time with your family is so I wanted to create a how-to that will bring the Easter spirit to your home and still leave time to relax with loved ones.

First, I made a batch of vanilla cupcakes from a boxed mix. If you have a favorite cake recipe feel free to use that. My goal here was to be quick, and beginner friendly. Then I made a simple buttercream recipe, I’ve included mine below.

Buttercream

  • 2 Cups of butter, room temperature
  • 6 Cups of confectioners sugar
  • 1 teaspoon of vanilla
  • 1 tablespoon of whole milk or heavy cream
  • Pinch of salt

Start by adding the butter to an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add the vanilla and salt, then mix until they are combined. Gradually add the confectioners sugar 1 cup at a time beating for about 30 seconds in between. Add in the milk and mix on medium-high speed for 1-2 minutes, until the frosting has a thick but smooth consistency.

With a 2D Wilton decorating tip frost each cupcake. I used an XL tip I found on etsy but the 2D will work just fine. If you plan on frosting a lot of cupcakes I’d recommend getting one because I LOVE how full it makes the frosting look.

After the cupcakes are frosted and iced it’s time to make your bunny ears and noses. I melted a bag of white chocolate chips and set a little aside to use for the pink color of the inside of ears/noses. Using a small spoon I scooped out about the size of a nickel and moved it in a sweeping motion over some parchment paper. Put them in the freezer for 15 minutes. This created the oval shape.

Take the melted chocolate that was set aside and add a touch of red or pink food coloring. Once you get the desired color, add 1/2 teaspoon of coconut oil and stir until smooth. Using any food safe brush lightly paint the inside of each ear then place back in the freezer.

Add the remainder of the pink chocolate to a piping bag and cut a tiny hole. Draw small hearts the size of a pencil eraser on parchment paper and allow to dry in the freezer for 5-10 minutes.

After your chocolate pieces are set, remove them from the freezer and press them into your frosted cupcakes. Apply some googly eyes (I bought mine at the bx but you can likely find them at Michael’s), and the little heart noses. Then ta-da! A perfect and exciting treat for your little to enjoy this holiday.

Don’t forget to share your thoughts below!

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