These cupcakes might just be the perfect treat for Easter. The grass is super-easy to pipe and the little butts are easier than you might think! If you want to have both ends of the bunny, or just use less fondant you can make these bunny ear cupcakes too! Aren’t they cute?
The perfect Easter treat!
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter room temperature
- 3 eggs
- 3 tsps vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 pound unsalted butter room temperature
- 8 cups confectioners' sugar
- 1/2 cup cream
- 1/4 tsp green food coloring
- 3 cups fondant approximately
- 1/4 cup sanding sugar
- 1 drop pink food coloring
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Add green food coloring. Mix in cream until desired consistency is reached.
Ice the cupcakes with the green buttercream using a 133 tip for the grass.
- Roll fondant into small balls. Wet and roll in sanding sugar.
Press some fondant into a rounded glass or small bowl to form the body.
Roll some fondant out to a thin sheet. Use the back of a piping tip to cut circles for the feet. Roll the circles out a bit to form ovals. Mix the pink food coloring with a small amount of fondant. Roll out and use 2 small round piping tips to create the pads for the feet.
Assemble by brushing a small amount of water where the fondant needs to be joined.
Place bunny in grass and serve!