Whether you're looking for a jaw-dropping addition to your Easter brunch line up or something to spark that Easter treat creativity, look no further than these fun bunny cupcakes! This easy step-by-step tutorial will show you how to make the bunny toppers, decorate your cupcakes and set you up for cupcake-making success!
The daffodils are blooming, the days are getting longer (and warmer) and the stores seem to be filled to the brim with brightly colored chocolate eggs, jelly beans and sprinkles galore. It must be spring! And can you believe Easter is officially less than a month away?!
Must be time to dust off those bunny figurines, break out last year's plastic eggs and stock up on some spring goodies.
And I can think of no better goodies to stock up on this time of year than all the bright, spring-infused sprinkles. For me, there's just something about the endless possibilities that sprinkles lend to whatever sweet treat you might be making that really gets me excited for the season.
Take the Cottontail Confetti Sprinkle Mix, for example. All those lime green jimmies mixed in with those sweet pastel eggs? Now THESE are the sprinkles Easter baking dreams are made of! And if you're looking for a sweet little project, look no further than these sprinkle covered cupcakes! Topped with an easy fondant bunny, these cupcakes are sure to hop right into your heart.
You will need:
1 lb vanilla frosting
Green gel food coloring
Cottontail Confetti Sprinkle Mix
1/3 lb white fondant
Pink powdered food coloring
Round black sprinkles
Step 1: Make your fondant toppers
Start with a small, quarter-sized ball of white fondant. Gently pinch the top and roll it between your fingers to begin pulling out the ears. Place the fondant ball on your counter and press the ear area to elongate and flatten it. Using a sharp knife, cut the ears in half. Pinch the ends of the ears into points. Use a ball tool or your little finger to gently create indents in the ears and smooth out the area where they meet the top of the head. Use your palm to gently flatten the front of the face.
Take a pea-sized piece of white fondant and roll it into an oval shape. Gently flatten it with your fingers and press it onto the front of the face (to create the muzzle). Use a scribe tool or the un-serrated side of a butter knife to divide the oval in half. Use your scribe tool or a toothpick to poke holes in the muzzle to imitate whiskers. Use a small ball tool or the blunt end of a wooden skewer to create two holes for the eyes.
Press your round, black sprinkles into the holes you created for the eyes. Use a small food only brush to brush the pink powdered food coloring into the ears and onto the cheeks. Roll a tiny piece of fondant into a ball, press it onto the nose area and dust generously with pink powdered food coloring. Optional: Add a couple dots of white fondant to the eyes to create a shine/reflection effect.
If you'd like to have rabbits with bent ears, this is the time to add a bend to the fondant. To create the feet, roll out two pea sized balls of fondant. Use a scribe tool or the un-serrated side of a butter knife to divide the balls into thirds. Gently flatten the back of the feet with your finger and press them onto the bottom of the bunny heads. You may need to dampen them with a little water to help them stick.
For added stability as toppers, you can insert a toothpick or short wooden skewer into the bottom of the heads. Let the toppers dry overnight.
Step 2: Prepare your cupcakes
First, make or buy your cupcakes and frosting. Tint your frosting a light green using your green food coloring. Pipe a swirl of frosting onto the tops of your cooled cupcakes using a large, round tip (like an Ateco 860).
Dip the tops of your cupcakes into the Cottontail Confetti Sprinkle Mix, gently rolling to make sure all the frosting is coated.
Step 3: Add your toppers
Press your fondant toppers into your frosting. It's important to do this as soon as the cupcakes are frosted and covered in sprinkles so that the frosting hasn't had a chance to set.
A few quick tips for cupcake-making success:
- Fondant decorations, like these bunny cupcake toppers, can be made well in advance of when you need them. Just make sure to keep them in a cardboard box or a paper bag. Storing them in air-tight plastic containers will cause them to get soft and sticky.
- Don’t have a scribe tool? Try the un-serrated side of a butter knife.
- No ball tool? No problem! Try the round, handle-end of your flatware or use your fingers to gently work an indent into the piece of fondant.
- A fluffy frosting pipes more easily than a thick buttercream. If you’re making your own, an Italian or French meringue buttercream works best. If you’re buying something from the store, try a “fluffy” vanilla frosting.
- Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
- Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.