Easter Bunny Butt Cupcakes [Recipe & Tutorial]

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:

  1. Make the bunny butt decorations the day before following the tutorial above to give time for the fondant to set/firm up completely.
  2. To make the cupcakes, preheat the oven to 180°C and line a muffin tray with 12 cupcake liners. Set aside.
  3. Cream the butter and sugar with the vanilla extract until light and fluffy.
  4. 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.
  5. 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.
  6. Spoon the mixture into the cupcake cases to around one-half to three-quarters full.
  7. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  8. Remove from the oven and allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.
  9. 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.
  10. 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.
  11. 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.
  12. 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.