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.

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!

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Easter Bunny Cupcakes Recipe

Author Jenn Quillen

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

Instructions

1. Line a baking sheet or cutting board with parchment or wax paper.
2. Sprinkle pink sanding sugar on a plate.
3. 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.
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.