Easter Bunny Butt Cupcakes
Coooking Temperature: 320 °F / 165 °C/ Gas Mas 3
Diet : NF
Calories: 25
Adjust Servings Here: 12 cupcakes
Description
Celebrate Easter with these bunny butt cupcakes. These are carrot cupcakes with grass-like frosting. This a simple recipe that is great to get kids excited and into baking.
Ingredients
Carrot cupcakes
- 1¼ cup (155 g) All-purpose flour
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Ground cinnamon
- ½ tsp Nutmeg freshly grated
- ¼ tsp Salt
- 2 large Eggs
- ¼ cup (50 g) White sugar
- ½ cup (110 g) Brown sugar
- ⅓ cup (80 ml) Vegetable oil
- 2 tbsp Sour cream
- 1 tsp Vanilla extract
- 1 cup (128 g) Carrots finely grated
- ⅓ cup (39 g) Walnuts finely chopped
- ⅓ cup (50 g) Raisins
Buttercream frosting
- 8 oz (226 g) Butter unsalted
- 4 cup (480 g) Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Whipping cream
- ¼ tsp Salt
- 2 drops Green gel food color for grass
Bunny butts
- 1 lb (0.45 kg) White fondant marzipan
Instructions
Cupcakes
- Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
- Line the muffin pan with cupcake liners.
- Dry ingredients - In a bowl, combine flour with baking powder, spices, and salt. Set aside.1¼ cup All-purpose flour, ¾ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Ground cinnamon, ½ tsp Nutmeg, ¼ tsp Salt
- Wet ingredients - In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute. Then, gradually add both the white and brown sugar. Continue to whip until light and fluffy. Then, gradually add the oil, sour cream, and vanilla extract. Pro tip - Adding the sugar helps improve the emulsification properties giving us the maximum volume.2 large Eggs, ¼ cup White sugar, ½ cup Brown sugar, ⅓ cup Vegetable oil, 2 tbsp Sour cream, 1 tsp Vanilla extract
- Combine - Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.Pro tip - We don't want to activate the gluten in our flour.1 cup Carrots, ⅓ cup Walnuts, ⅓ cup Raisins
- Bake - Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack. Pro tip - Always cool cakes and cupcakes completely before decorating or the frosting will melt.
Frost the cupcakes
- Buttercream - In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.Pro tip - For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.8 oz Butter, 4 cup Powdered sugar, 1 tsp Vanilla extract, 2 tbsp Whipping cream, ¼ tsp Salt, 2 drops Green gel food color
- Frost - Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes.Pro tip - It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.1 lb White fondant
- Bunny butts - watch the video to make the fondant bunny butts. Color a small portion of the fondant with pink color for the paws/ Butt - Shape a marble size fondant into a small ball and cut it in half. This makes two butts. Feet - Make two smaller size balls, shape them into an oval, and flatten them to make two feet. Use the back of your knife to make paws. Paw pads - Shape tiny balls of pink fondant and flatten them to make the paw pads. Tail - Shape a small ball of white fondant, dip it in sugar, and attach it to the tail.
- Topper - Add the bunny butt on top of the chilled grass frosting and press it down slightly so it sinks into the grass.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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