These Easter Bunny Butt Cupcakes are so cute and fun for Easter. They look just like an upside down bunny diving through grass. Or perhaps the bunny was so eager to dive in [get it? 😉 ], to get to the delicious cupcake core?
And these Easter Bunny Butt cupcakes are a fun edible craft idea to try out with your kids this Easter.
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Hey there, hunny bunny! Sorry, I couldn’t resist that one! 😆
Happy hump day, ya’ll! It’s not long until the weekend. Well, technically it’s almost the start of a long weekend for most of us anyway with Good Friday the day after tomorrow.
What are you planning for this long Easter weekend?
May I make a suggestion? How about these cute Easter Bunny Butt Cupcakes? They can be made ahead so it’s the perfect time to get crafting now for Easter.
Easter Bunny Butt Cupcakes
These Easter Bunny Butt Cupcakes are so fun, cute, and quite easy to make. The cupcakes themselves are a doddle to make. I decided to opt for vanilla cupcakes using my favourite easy go-to vanilla cupcake recipe (included below).
This recipe is my absolute favourite recipe because it results in delicious, light and fluffy cupcakes.
However, if you wanted to go the whole hog, why not switch them up to chocolate cupcakes instead. That way, when you take a big bite out of them, the chocolate cupcakes will look like soil under the grass. 🙂
Pity I didn’t have that idea when I made them… D’oh!
The grass on top of these cupcakes is buttercream frosting tinted a grassy green. I have also included the recipe for the buttercream frosting. If you’re in a pinch or don’t fancy making the frosting, you can substitute for Wilton’s Decorating Icing in Kelly Green or a similar colour.
Or even a couple of tubs of store-bought vanilla frosting, then you can tint them yourself using a leaf green gel or paste food colouring at home. I’m all for ease of use during busy periods such as Easter, when the kids are off school and driving me crazy! The kids can get in on the action creating these fun cupcakes too.
The bunny butts, tail and legs were all made using rolled fondant (sugarpaste). To keep them as easy as possible, I mainly used white fondant icing with a very small amount of baby pink fondant for the itty bitty paw pads.
I also knead in a small amount of Tylose powder (gum tragacanth) into my fondant to ensure that it sets harder than regular fondant sets. It turns the fondant into a gumpaste consistency so that it’s not too brittle. This is completely optional though.
Easter Bunny Butt Tutorial
To create the upside-down Easter bunny butts cupcakes, you will need…
TOOLS:
- Leaf green or soil brown cupcake wrappers
- Piping bag(s) – for the frosting
- Piping bag coupler, optional – for the frosting
- Wilton #233 grass/hair piping tip – for the frosting
- Clean small paint brush – for applying the edible glue
- Craft knife or small sharp knife – for scoring the bunny feet
INGREDIENTS:
- Wilton Decorating Icing in Kelly Green or homemade/store-bought buttercream frosting tinted leaf green – for the grass
- White ready to roll fondant icing (sugarpaste)
- Baby pink ready to roll fondant icing (sugarpaste)
- Tylose powder or Gum Tragacanth, optional
- White sanding sugar or white/pearl lustre dust
- Edible glue or cooled boiled water (only a very small amount needed)
How to make the bunny butts
The steps below correspond to the image steps above.
- For each body, take around 15g (0.5oz) of white fondant and roll into a ball for the body. Take some smaller pieces of white fondant and baby pink fondant around the same size as shown in the image listed “1”, and roll into balls. Press down on the body slightly to form a flat-ish bottom, and do the same with the tail (the smallest white ball of fondant.
- Using a clean paint brush, paint the top and sides but not the bottom of the tail using edible glue (or cooled boiled water). Dip the tail into the white sanding sugar to coat everywhere apart from the bottom.
- Paint some edible glue on the middle of the top of the body where you’d like to attach the sugared bunny tail and gently attach. Or alternatively, paint some edible glue on the bottom of the tail (the part without the sugar), and attach the tail to the body.
- Your bunny should look something like this now.
- Roll the two remaining white pieces of fondant into sausages or Tic-Tacs. Gently flatten them slightly to form the feet.
- Split the last remaining pink fondant into two for the paw pads.
- Using a craft knife or a small sharp knife, score three lines into one side of the feet for the paws, as shown.
- Flatten the pink fondant and shape if necessary to fit the feet. If they’re too big, you may need to remove some fondant, re-roll and flatten again to fit. Once they fit, paint some edible glue onto the bottom of the baby pink feet and attach to the feet slightly above the score marks.
- Repeat the score marks on the baby pink paw pads at the very bottom where the other score marks are. I think this extra step makes them look more realistic, but is optional.
- Paint some edible glue onto the top of the back of the feet and attach to the body. You don’t need to glue the entire feet, just the back at the very top where they touch the body. Set aside to dry completely, preferably overnight.
- Bake the cupcakes and allow to cool completely before fitting a piping bag with a Wilton #233 grass/hair piping tip and adding green buttercream frosting. Recipe ingredients and directions below.
Easter Bunny Butt Cupcakes
Yield: 12 cupcakes
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
These Easter Bunny Butt Cupcakes are so cute and fun for Easter. They look just like an upside down bunny diving through grass.
Ingredients:
Cupcakes
- 175g (1½ cups) unsalted butter, softened
- 175g (1½ cups) granulated sugar
- 175g (scant 1½ cups) self-raising flour, see notes
- 3 eggs
- 1 tsp vanilla extract
Buttercream Frosting
- 150g (1 cup + 2 tbsp) unsalted butter, softened
- 300g (2½ cups) icing (confectioners') sugar, sifted
- 1-2 tbsp single cream (half and half) or whole milk
- Leaf green gel or paste food colouring
Bunny Butt Decoration
- 500g (18oz) white ready to roll fondant icing (sugarpaste)
- 250g (9oz) baby pink or coral ready to roll fondant icing
- tylose powder or gum traganth
- white sanding sugar
- edible glue
Directions:
- Make the bunny butt decorations the day before following the tutorial above to give time for the fondant to set/firm up completely.
- To make the cupcakes, preheat the oven to 180°C and line a muffin tray with 12 cupcake liners. Set aside.
- Cream the butter and sugar with the vanilla extract until light and fluffy.
- Add the eggs, one at a time, and beat well between each addition. If you find the mixture starts to curdle, add a spoonful of the flour to help.
- Sift in the flour and mix until only just combined. Do not over beat as this will result in a dense cake. We want light and fluffy here.
- Spoon the mixture into the cupcake cases to around one-half to three-quarters full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.
- To make the buttercream frosting, beat the butter with a small amount of the sugar until softened. Then gradually add in the sugar, a little at a time, until all the sugar has been incorporated or until desired consistency.
- Add a few drops of food colouring and thoroughly beat in. If necessary, add in more food colouring until you get the perfect leaf green colour then beat in 1-2 tablespoons of single cream or milk.
- Spoon the frosting into a piping bag fitted with the grass/hair piping tip, and hold the piping bag in a vertical position with the tip almost touching the cupcake. Squeeze the piping bag in this position lifting up as you pipe and release the pressure when you have grass like strands. Repeat this process to cover the cupcake hiding any gaps near the edge.
- To decorate, immediately after frosting and working cupcake by cupcake so that the frosting doesn't set, place one of the bunny decorations on each cupcake gently pressing into the frosting. As the frosting dries, it will act like glue and secure the bunny in place.
Notes:
If you don't have any self-raising flour to hand, substitute with plain (all-purpose) flour and add 1½ tsp of baking powder.
I hope you enjoyed this ‘bunny butt’ (heh) tutorial. Would you like to see more tutorials here and if so, what would you like to see?
More Easter treats from friends:
Easter Egg Cookie Dough Truffles by Wine and Glue
Easter Egg Surprise-Inside Cake by I am Baker
Easter Chocolate Nest Cakes by What Jessica Baked Next
120+ Fun Easter Desserts by Crazy for Crust
This is definitely one of the cutest cupcakes I’ve ever seen.
I just made these and are you sure about the amount of butter? Thought it was a lot and now have to throw out the batter as the first ones I made are swimming in grease.
Yes, the butter amount is correct. It’s based on a British Victoria Sponge recipe which results in super light and fluffy cupcakes. The recipe is indeed correct though.
Your cakes shouldn’t be swimming in grease. The butter should be softened but not melted. If you beat the butter and sugar together together until light and fluffy, there shouldn’t be a problem.
I can’t say what has gone wrong without being there. At what stage are you noticing grease? Perhaps the mixture split during adding the eggs? Feel free to email me and I’ll do my best to help.
Such adorable cupcakes for Easter! I’m sure children would absolutely adore them!
I love that you use a classic Victoria Sponge recipe for the cakes; tried and true recipes that have been passed on through generations are the best. I make these all the time and they turn out fab! Will have to make the Bunny Butt version for my niece next year!
Thanks, Lisa!