Easter is nearly here and although cake decorating is definitely not my forte, I really wanted to get creative this year and have a go at a making some Easter cupcakes, but they had to be really simple and easy to make.
There were so many ideas on Google, but many were way out of my capability! Then I came across a few different variations of an Easter Bunny. They looked simple enough to make, you just needed marshmallows and chocolate chips……I thought I’m sure even I can pull this one off!
I promise you these are really easy to make, a little fiddly….but easy.
Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the butter and icing sugar by 2 grams. For accurate cup measurements, I sift the icing sugar before measuring, so that there are no lumps/clumps, and all cup measurements are firmly packed.
12 cupcakes I used this recipe
Vanilla Butter Cream Frosting
77g (2.7 ounces or ⅓ cup) gluten and dairy free butter
212g (7.5 ounces or 1½ cups plus 2 tablespoons) pure icing sugar, sifted
1 teaspoon (5ml) pure vanilla extract
6 gluten free white marshmallows
Natural pink or red food colouring (I use this brand)
24g (0.8 ounces or 2 tablespoons) raw/golden caster sugar or superfine white sugar
24 chocolate chips
12 gluten free mini pink marshmallows
6 gluten free mini marshmallows
Left over vanilla butter cream
Approx 1½-2 teaspoons (7.5ml-10ml) cocoa powder
Water, if icing has thickened.
First, make the pink sugar. In a small zip lock bag add a few drops of the red food colouring, seal the bag and with your hands spread the colour through the bag. This method ensures even colouring of your sugar. Open the bag and add your sugar, seal and rub the sugar into the colour. You may need to add a few more drops to get the desired colour, then transfer your coloured sugar in to a small bowl.
To make the ears, take one marshmallow and using a small sharp knife, cut into four pieces. Place pieces on a chopping board lined with baking paper/parchment or large plate. Now, take each ear piece and dip one side in the coloured sugar and place back on the chopping board/plate.
To make the nose, cut the mini pink marshmallows in half and set aside with the ear pieces.
To make the teeth, cut the mini white marshmallow in quarters and set aside with the other pieces. But, if the teeth still look a bit thick, then trim them a little more until you get the desired look.
For the eyes, count out 24 chocolate chips.
Now that all the marshmallow pieces are made, it’s time to make the frosting.
To make the frosting, add the icing sugar, butter and vanilla extract to a bowl. Using a handheld mixer, start mixing on a low speed until combined and then turn up the speed and continue to beat until light and fluffy.
With a flat bladed icing spatula, ice the cupcakes and smooth the surface as much as you can.
There will be a small amount of vanilla butter cream left over, which will be more than enough to make the whiskers. Add the cocoa powder to the butter cream and thoroughly mix until well combined. If the icing looks a little dry, then add a few drops of water. Place this chocolate icing into a piping bag and use a very small round nozzle.
Now we’re ready to assemble our bunnies!
Take the 2 ear pieces and place them on top of your cupcake, the ears are approximately half on and half off the cupcake. Next, place 2 chocolate chips and turn them upside down so the eyes have a flat surface. The pink nose goes straight under the eyes and the 2 teeth are placed straight underneath the nose. Next, pipe 3 whiskers either side of the nose, make them as long or as short as you would like.
And there you have it….Easter Bunny Cupcakes that the kids will love (and the adults too!).
Recipe by: The Gluten & Dairy Free Bakehouse