Easter Bunny Cupcakes Recipe

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This Easter Bunny Cupcakes Recipe was created by my friend Kari for the blog, and I am just in love with these adorable little faces! They are SO CUTE! Look at those little noses and the little whiskers! You may not know this, but I am obsessed with bunnies, so Easter is always an extra special time of year for me…it is ALL ABOUT THE BUNNIES!!!

Easter Bunny Cupcakes Recipe

Easter Bunny Cupcakes Recipe

Ingredients:

  • 12-24 cupcakes, baked and cooled
  • 1 tub, prepared white frosting
  • 1/2 cup white wilton candy melts
  • pink sanding sugar
  • Easter M&M candies
  • Black Wilton sparkle gel
  • Candy eyes

Directions:

Line a baking sheet or cutting board with parchment or wax paper.

Sprinkle pink sanding sugar on a plate.

Place 1/4 cup of candy melts into a sealable bag but keep unsealed. Microwave for 1-2 minutes, kneading every 30 seconds. When it is completely melted, seal the bag and cut the tip.

Pipe large ears onto the parchment paper. Remember you’ll need 2 years per bunny. I also like to make a few extra ears just in case. Let set until completely hardened. You can refrigerate for about 4 minutes to speed up the process.

Pipe the pink “inner ears” directly onto the pink sugar on the plate.

Easter Bunny Cupcakes Recipe

Let set until completely hardened. You can refrigerate for about 2 minutes to speed up the process.

Easter Bunny Cupcakes Recipe

Once the chocolate is hardened, attach your pink inner ear to the outer ear. Peel the large ear off of the parchment paper and flip over (so the flat side sticks up). Use the remaining candy melts to attach the two ear parts together.

Frost each cupcake and gently press the ears into the cupcake. Add the candy eyes and nose. Finally, use sparkle gel add the whiskers and mouth to the bunny.

Easter Bunny Cupcakes Recipe

It is a little bit of a process, but look at how adorable this Easter Bunny Cupcakes Recipe turns out! It’s totally worth the effort!

Easter Bunny Cupcakes Recipe

To print this recipe, click below!

Easter Bunny Cupcakes Recipe
 
Author:
Ingredients
  • 12-24 cupcakes, baked and cooled
  • 1 tub, prepared white frosting
  • ½ cup white wilton candy melts
  • pink sanding sugar
  • Easter M&M candies
  • Black Wilton sparkle gel
  • Candy eyes
Instructions
  1. Line a baking sheet or cutting board with parchment or wax paper.
  2. Sprinkle pink sanding sugar on a plate.
  3. Place ¼ cup of candy melts into a sealable bag but keep unsealed. Microwave for 1-2 minutes, kneading every 30 seconds. When it is completely melted, seal the bag and cut the tip.
  4. Pipe large ears onto the parchment paper. Remember you'll need 2 years per bunny. I also like to make a few extra ears just in case. Let set until completely hardened. You can refrigerate for about 4 minutes to speed up the process.
  5. Pipe the pink "inner ears" directly onto the pink sugar on the plate. Let set until completely hardened. You can refrigerate for about 2 minutes to speed up the process.
  6. Once the chocolate is hardened, attach your pink inner ear to the outer ear. Peel the large ear off of the parchment paper and flip over (so the flat side sticks up). Use the remaining candy melts to attach the two ear parts together.
  7. Frost each cupcake and gently press the ears into the cupcake. Add the candy eyes and nose. Finally, use sparkle gel add the whiskers and mouth to the bunny.

Easter Bunny Cupcakes Recipe

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