Bunny Ear Cupcakes

Earlier this week I showed you how quick and easy it is to create Sprouting Carrot Cupcakes and today I am showing you a fun companion cupcake to go with them, Bunny Ear Cupcakes.

For these cupcakes I decided to make coconut cupcakes, since it is a popular flavor for Easter, topped with cream cheese frosting (my favorite frosting flavor). I then sprinkled the top of the frosting with sweetened shredded coconut.  If you are not a fan of coconut, or, just want to make something a bit quicker and simpler you could opt to make a white or yellow box cake mix into cupcakes and then top it with store bought vanilla frosting and instead of topping the cupcakes with coconut opt for white sprinkles.

Using kitchen shears I cut large marshmallows in half on the diagonal. I then dipped the cut side in a small bowl I filled with pink sanding sugar. And voila, bunny ears.

Next, I placed the marshmallow bunny ears on to the cupcakes.

And there you have it, Bunny Ear Cupcakes. While I decided to stop with the ears, sometimes less is more, you could decorate these cupcakes further by using chocolate chips for the eyes and rolling a small ball of marshmallow in the pink sanding sugar for a nose.

Coconut Cupcakes

  • Servings: 12 Cupcakes
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Ingredients:

1 1/2 sticks unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

3/4 teaspoon vanilla extract

3/4 teaspoon almond extract*

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk**

7 ounces sweetened shredded coconut***, plus more for topping cupcakes

*If you want a stronger coconut flavor, substitute the almond extract with coconut extrac

**I’ve gotten into the habit of making my own buttermilk. To do so, add 4 1/2 teaspoons of vinegar to a measuring cup, then fill it with enough milk (I’ve used 2% and whole milk) to reach 1 cup. Stir it a few times then let it sit for 10-15 minutes. The buttermilk is ready when it begins to curdle. For this recipe since I only needed 1/2 cup of buttermilk, I used 2 1/4 teaspoons of vinegar and added enough milk to my measuring cup to reach 1/2 cup.

***I used about a 1 1/2 cups of coconut

Directions:

Preheat the oven to 325 F. Line a 12-cup cupcake tin with cupcake liners and set aside.

Using a stand mixer or a handheld mixer beat the butter and sugar together on high spend until light and fluffy. Reduce the speed to low and add the eggs, 1 at a time. Scraping the bowl as needed between each addition. Add in the vanilla and almond extracts and continue mixing until everything is well incorporated.

In a separate medium bowl sift together the flour, baking powder, baking soda and salt.

Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until well combined and then fold in the shredded coconut.

Divide the batter among the prepared cupcake tin, filling the batter to the top.

Bake in the preheated oven for 25 – 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cupcakes cool in the pan for 15 minutes, and then transfer them to a wire rack to cool completely. Once completely cooled top with frosting.

Recipe modified from Food Network

 

 

Cream Cheese Frosting

Ingredients:

1 8oz. packages of cream cheese, at room temperature

1 stick unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

 

Directions:

In a stand mixer or using a handheld mixer, beat the cream cheese and butter at medium speed until creamy. Gradually add in the sugar until well combined. Add in the vanilla extract and continue beating until the mixture is smooth and creamy.

 

 

Sprouting Carrot Cupcakes – Tutorial

With Easter right around the corner I decided to make some fun themed cupcakes to get in the spirit of the holiday. Today I am sharing with you these Sprouting Carrot Cupcakes and later this week I will be sharing with you Bunny Ear Coconut Cupcakes.

I began by baking a batch of chocolate cupcakes. While they cooled, I made the frosting. I made a basic buttercream frosting and then removed a third of it. In this third I stirred in melted unsweetened chocolate until it was fully incorporated. I tinted the remaining frosting orange and then transferred it to a piping bag fitted with a large round tip.

After the cupcakes were cool I used a paring knife to cut a small cone-shaped piece out of the center of each one. I crumbled these small pieces of cake into a small bowl and set it aside.

Next, I spread the chocolate frosting over the cupcakes leaving the holes open. I then patted the crumbled pieces of chocolate cake onto the frosting to resemble dirt.

To make the carrots I piped the orange tinted frosting into the holes and then mounded it a bit above the hole. And finally, I cut small pieces of green sour apple straws and placed them in the piped carrots.

And there you have it… Sprouting Carrot Cupcakes.

 

While I opted to make my cupcakes and frosting from scratch, you could easily go the time-saving route and use a box chocolate cake mix and store bought chocolate and vanilla frosting. If you opt for store bought frosting I would advise refrigerating the vanilla frosting after tinting it orange for about 10-15 minutes prior to piping the carrots. Store bought frosting tends to be on the softer side so decorating with it can be frustrating since it won’t take shape, refrigerating it helps to stiffen it.

 

Supplies:

12 chocolate cupcakes

1 cup chocolate frosting

1 1/2 cups vanilla frosting

Orange food coloring

Green sour apple straws

Piping Bag fitted with a round tip