Easter Bunny Cupcakes


Easter bunny cupcakes!

When you see supermarket shelves get stacked with giant chocolate eggs and bunnies, you know it’s that time of the year again. Yep, Easter! And what do I think of when Easter comes? Sugar overdose!


I thought I’d get into the festive mood early with my very own version of Easter bunny cupcakes (vanilla flavored). As the name suggests, the cupcake base is vanilla flavored, complimented by a vanilla meringue topping. The grass, eggs, bunnies and the mother bunny is made from rolled fondant.


I hope you enjoy these Easter bunny cupcakes. Hopefully it gets you excited about Easter!

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Easter bunny cupcakes recipe


For the cupcake base

170 g       unsalted butter, at room temperature
2           eggs, at room temperature
1 1/2 cups caster sugar
1 1/4 cup   whole milk, at room temperature
2 1/2 cup   flour, sifted
2 1/2 tsp   baking powder
1/4 tsp     salt
2 tsp       pure vanilla extract


Place cupcakes liner in a standard muffin tin and preheat oven to 350 degrees Fahrenheit (177 Celsius).


For flour mixture: In a medium bowl, combine flour, baking powder and salt. Set aside


For milk mixture: Pour milk into a measuring cup and add vanilla. Set aside.



  1. In the bowl of a stand mixer with the paddle attachment, use medium speed cream the butter until fluffy.  Stop and add the sugar, continue with medium speed and beat the butter and sugar until light and plain. (this will create the butter mixture). Will takes about 3- 5 minutes.
  2. Add the eggs, one at a time. Mixing slowly after each addition.
  3. Reduce the speed to low, add ⅓ of the flour mixture into the butter mixture, then gradually add in ⅓ of the milk mixture. Beat until all is well incorporated. Continue with another ⅓ of the flour mixture followed by another ⅓ of the milk mixture. Stop and scrape the sides of the bowl if needed. Then add the remaining flour mixture and milk mixture, beat all until well combined.

Lastly, use a large size ice cream scoop to batter and divide the batter among the cupcake liners into the cupcake pan.  Bake for approx 16-18 minutes. ( You can stick a toothpick in a cupcake during cooking to check whether it is cooked or not. If it’s cooked the toothpick will be clean as you poke it out).


Carefully and remove the cupcakes from the baking pans immediately to let cool. Let its cool completely on wire racks before you do frosting.


For the white cloud frosting

1 3/4 cups  caster sugar
1/4 cup     water
3 large     egg whites
1/4 tsp     cream of tartar
1 tsp       pure vanilla extract


Place the sugar, water, egg whites, and cream of tartar in heatproof metal bowl.



  1. Using a handheld electric mixer on high speed, beat all the ingredients (except vanilla) earlier prepared for 1 minute.
  2. Stop and put the same bowl over a double boiler. (least a 2-quart capacity of water and ensure the water in the double boiler is barely simmering).
  3. Continue mixing at a high speed until the mixture forms a stiff peak (meaning it stands straight up if you lift it with a whisker), this should take approx 12 minutes
  4. When the temperature reaches 71°C on a thermometer, remove the bowl from the water, add the vanilla and food colouring, then continue to beat for 2 minutes for further thickening.

Frost the filling using a pastry bag fitted with a medium size round tip (or similar). Pipe a spiral of filling into a 2-inch-high cone-shaped mound on top of cupcakes. Refrigerate to chill up.



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