Bunny Cupcakes Easter Treats (Printable Version)
# What You'll Need:
→ Cupcakes
01 -
1 box vanilla cake mix
02 -
Ingredients as specified on cake mix box
→ Buttercream Frosting
03 -
575 grams powdered sugar
04 -
340 grams unsalted butter, softened
05 -
80 millilitres heavy cream
06 -
2 teaspoons pure vanilla extract
→ Decorations
07 -
1 bag (397 grams) sweetened shredded coconut
08 -
60 millilitres pink sanding sugar
09 -
24 standard marshmallows
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line two 12-cup muffin tins with paper liners. Prepare cake batter as per manufacturer’s instructions. Fill each liner two-thirds full with batter.
02 -
Bake in preheated oven for 12 to 15 minutes or until a tester inserted into the centre emerges clean. Remove from pan and cool completely on a wire rack.
03 -
In a large bowl, beat powdered sugar and softened butter on medium-high speed using a handheld mixer until smooth. Add heavy cream and vanilla extract; continue mixing until fully incorporated.
04 -
Using a large cookie scoop or spoon, place a generous mound of frosting on each cooled cupcake.
05 -
Pour shredded coconut into a shallow dish. Gently press and roll the frosted tops of cupcakes in coconut until surface is evenly coated.
06 -
Pour pink sanding sugar into a shallow dish. Using kitchen scissors, cut each marshmallow diagonally in half. Dip the cut side of each marshmallow half into the sanding sugar.
07 -
Place two sugared marshmallow halves on each cupcake, positioning with the pointed end upright to resemble ears. If needed, use a small knife to make slits in the frosting for better adherence.
# Helpful Notes:
01 -
Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.