Bunny Cupcakes

Bunny Cupcakes

Bunny or rabbit? I wasn’t sure if they looked like anything? Maybe the way too big ears, the silly face, the mini eyes. I just didn’t feel right.

Bunny Cupcakes

Both of my kids think they look like rabbits. I still think they are simply a bunch of strange-looking white creatures. But why care? They are cute, aren’t they?

Ingredients (12 regular sized cupcakes):
Vanilla Cupcake
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup milk, room temperature
1 teaspoon vanilla extract
Marshmallow Frosting
1 1/4 cup granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
1 cup white chocolate chip
12 red M&M’s or Skittels
24 small black flat circle sprinkles or other small candies

Preheat oven to 375F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for one minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.
Remove from heat, stir in vanilla and water, and beat for another two minutes until frosting thickens.
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe a bulb or swirls on the cooled cupcakes.
To prepare the bunny ears, draw 24 ear patterns on a parchment paper. Flip over on a big plate or cutting board and make sure you can see the pattern through clearly. This is the side you are going to pipe on.
Melt the white chocolate chips in a bowl set over a pan of barely simmering water, stir until melted and smooth. Transfer to a piping bag and cut off one of the bottom tips to leave a tiny hole.
Squeeze the melted chocolate out of the little opening and onto the parchment paper, along the ear pattern and fill inside. Use a small offset spatula to smooth the surface of the chocolate. Place a toothpick on chocolate, leaving half of the toothpick below the ear to stick into the cupcake. Complete all 24 ears.
Put the plate or cutting board in the freezer for five minutes to harden the ears. Remove from the freezer, and gently peel off the ears from the parchment paper. Insert two ears into each cupcake, and adhere two black sprinkles and one red M&M’s on the frosting to make a bunny face.


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