Bunny Cupcakes that are almost too cute to eat. Red velvet cupcakes are topped with lashings of cream cheese frosting. Decorated simply with marshmallow ears, eyes, and nose.
Maybe I made a mistake by making these cupcakes red velvet. It has a horrifying side effect of a bloody bunny massacre when you bite into them. Hopefully, you don't see it that way. Though you probably will now I've mentioned it.
Cute and simple cupcakes. Cut up a marshmallow to make ears, add some eyes, and a nose. Bingo you have a bunny. Or simply go for the ears only option. As you can see they are pretty cute too.
Sara xxx
What's in this post
Ingredients
- Shredded Coconut: Shredded coconut give the bunny cupcakes a fury look. Desiccated coconut can be used instead, but the "fur" won't be as distinct.
- Caster Sugar: Also known as superfine sugar
- Cocoa Powder: Use rich Dutch cocoa powder, you could also use cacao powder if preferred
- Self-Raising Flour: If you don't have self-raising flour use the same quantity of plain and add 1½ teaspoons of baking powder.
- Milk: Used in the cream cheese frosting, use whatever milk you have on hand.
- Butter: Use unsalted butter for this recipe.
- Egg: Free-range if you can.
- Pink Sanding Sugar: Available at cake decorating stores. Alternatively, make your own. Place ¼ cup of caster sugar (superfine sugar) in a zip lock bag, add two drops of pink food colouring. Work the colouring into the sugar. Work by adding a couple of drops at a time, and working it in until you have your desired colour.
- Red Food Colouring: Without this, they wouldn't be red velvet cupcakes.
- Buttermilk: Alternatively you can use the same quantity of plain milk plus 1 teaspoon of lemon juice.
- Cream Cheese: For the cream cheese frosting, use the hard block cream cheese.
- Icing Sugar: Also known as confectioners sugar.
- Vanilla Extract: You could use vanilla essence as well.
- Marshmallows: White or pink marshmallows can be used, but white show off the pink sugar more distinctively.
Recipe Walk Through
Pre-heat oven 160°C (325°F). Line a cupcake tin with 8-10 paper cases.
In the bowl of a stand mixer (you can use hand electric beaters as well) place butter, caster sugar (superfine sugar), and vanilla extract.
Beat for 8-10 minutes until the mixture is pale and creamy.
Scrape down the sides of the bowl. Add egg and beat until well combined.
Add flour, cocoa, buttermilk, and food colouring to the creamed butter mixture.
Beat the mixture on low until just combined.
Divide the red velvet cake mixture evenly between the paper cases.
I used rather large cases and ended up with 8 large muffin size cupcakes. If you use a smaller holed cupcake tin you will end up with 10-12 cupcakes.
Bake cupcakes for around 20 minutes until cooked. Test with a skewer, if it comes out clean they are ready to take out of the oven.
Allow cupcakes to cool completely on a cake rack.
To make the cream cheese frosting place all ingredients in the bowl of a stand mixer (you can use hand electric beaters as well).
Start at a slow speed until ingredients start to combine. Then increase beater speed to medium and beat for 8-10 minutes until smooth.
Decorating Bunny Cupcakes
First make step is to make enough bunny ears for your cupcakes. Cut a marshmallow in half and dip the sticky cut side in pink sanding sugar, coating it well. Continue until you have enough bunny ears.
Cover the tops of the red velvet cupcakes with a generous amount of cream cheese frosting.
Dip the frosted cupcake into a bowl of shredded coconut. Be careful not to flatten the frosting too much.
Add a pair of bunny ears to the top of the cupcake.
Add a little dollop of frosting to the bottom of each ear to help them stick and keep them in place on top of the cupcake.
Then add a couple of eyes and a nose if desired.
I used bright coloured carrot candies for my bunny noses. You could also use mini M&Ms like our Easter Chick Cookies.
Printable Recipe
Bunny Cupcakes
Ingredients
- 75 grams (2.65 oz) butter, unsalted | softened
- 75 grams (⅓ cup) caster sugar/superfine sugar
- 1 teaspoon vanilla extract
- 1 egg
- 100 grams (¾ cup) self-raising flour
- 2 tablespoons (8 teaspoons) cocoa | sifted
- 60 mls (¼ cup) buttermilk
- 1 tablespoon (4 teaspoons) red food colouring
Cream Cheese Frosting & Decorations
- 250 grams (8 oz) cream cheese | chopped
- 50 grams (½ stick) butter, unsalted | softened
- 120 grams (¾ cup) icing sugar mixture/confectioner's sugar
- 1 tablespoon (4 teaspoons) milk
- 8 - 12 white marshmallows
- pink sanding sugar | (see notes)
- candy eyes and candies for noses optional
Instructions
- Pre-heat oven 160°C (325°F). Line a cupcake tin with 8-10 paper cases.
- In the bowl of a stand mixer (you can use hand electric beaters as well) place butter, caster sugar (superfine sugar), and vanilla extract.Beat for 8-10 minutes until the mixture is pale and creamy.
- Scrape down the sides of the bowl. Add egg and beat until well combined.
- Add flour, cocoa, buttermilk, and food colouring to the creamed butter mixture.
- Beat the mixture on low until just combined.
- Divide the red velvet cake mixture evenly between the paper cases.I used rather large cases and ended up with 8 large muffin size cupcakes. If you use a smaller holed cupcake tin you will end up with 10-12 cupcakes.
- Bake cupcakes for around 20 minutes until cooked. Test with a skewer, if it comes out clean they are ready to take out of the oven.
- Allow cupcakes to cool completely on a cake rack.
Cream Cheese Frosting
- To make the cream cheese frosting place all ingredients in the bowl of a stand mixer (you can use hand electric beaters as well).
- Start at a slow speed until ingredients start to combine. Then increase beater speed to medium and beat for 8-10 minutes until smooth.
Decorating Bunny Cupcakes
- First make step is to make enough bunny ears for your cupcakes. Cut a marshmallow in half and dip the sticky cut side in pink sanding sugar, coating it well. Continue until you have enough bunny ears.
- Cover the tops of the red velvet cupcakes with a generous amount of cream cheese frosting.
- Dip the frosted cupcake into a bowl of shredded coconut. Be careful not to flatten the frosting too much.
- Add a pair of bunny ears to the top of the cupcake.Add a little dollop of frosting to the bottom of each ear to help them stick and keep them in place on top of the cupcake.Then add a couple of eyes and a nose if desired.I used bright coloured carrot candies for my bunny noses. You could also use mini M&Ms like our Easter Chick Cookies.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Easter Recipes
Make sure you check out our Easter Recipes section. You will find some tasty recipes like my hot cross bun ice cream, as well as the below.
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