These vanilla-flavoured bunny cupcakes are so simple to make, and great for getting the kids involved in the kitchen. Topped with delicious vanilla buttercream, they're a quick and easy Easter bake.
If you're after a similar bunny-themed bake, why not give our Easter Bunny Biscuits a go?
13 ingredients7 steps
Vegetarian
Ingredients
MetricImperial
For the Cupcakes
175gUnsalted butter (softened)
175gAllinson's Self Raising Flour
175gBillington's Unrefined Golden Caster Sugar
1 tspBaking powder
1 tspNielsen-Massey Vanilla Extract
3Large free range eggs
For the Buttercream
175gUnsalted butter (softened)
350gSilver Spoon Icing Sugar
1 tbspMilk
1 tspNielsen-Massey Vanilla Extract
A dropPink food colouring gel
For the Bunny Ears
250gWhite sugarpaste icing
250gPink sugarpaste icing
Utensils
12 hole muffin tin
12 cupcake cases
Bowl
Whisk
Piping bag
Piping nozzle (tip shape and size is dependent on what design you would like to achieve)
Nutritional information per 119g serving
Energy 610cal
Fat 28g
of which Saturates 17g
Carbohydrates 85g
of which Sugars 73g
Protein 3.6g
Salt 0.36g
Method
Step 1
Preheat the oven to 180°C/gas mark 4 and line the 12-hole muffin tin with paper cupcake or muffin cases.
Step 2
Put all the cake ingredients into a bowl and beat until smooth and evenly mixed. Divide the mixture evenly between the paper cases and bake for 20-25 minutes.
Step 3
Meanwhile, make the bunny ears. Roll out the white sugarpaste icing and the pink sugarpaste icing to approximately 2-3mm thick (it needs to be thick enough to hold itself).
With a sharp knife, cut out the bunny ear shape, making sure the the white sugarpaste ears are 2mm bigger than the pink.
Step 4
With a little bit of edible glue (or you can use a bit of icing sugar mixed with water until you get a paste) - stick the pink inner ear to the outer white ear. You can bend the ears over slightly if you want to give different looks.
The sugarpaste will start to harden quite quickly so it's best to work as quickly as you can so it doesn't start to crack.
Step 5
Leave the cupcakes to cool on a wire rack while you make some buttercream. In a large bowl put the butter, vanilla extract,1 tbsp of milk, and half the icing sugar and beat until smooth. Add in the remaining icing sugar, and mix well until combined. Add more milk if you need to loosen it. Add the food colouring a tiny bit at a time until you get the desired colour.
Step 6
Once the cupcakes have cooled completely, pipe your buttercream in any design you like.
Step 7
Add 2 of the bunny ears in to the pink buttercream icing in each cupcake.
