Bunny Cupcakes with Easter Egg Layers

Bunny Cupcakes with Easter Egg Layers

This recipe is one of many included in my full Spring/Easter menu. To recieve the menu, click here. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes thyme and rosemary pork chops, asiago mashed potatoes, dill zucchini, wine pairings, and 4 perfectly Spring dessert recipes for you to choose from!

These have to be the cutest cupcakes I have ever seen! Bunnies are my favorite.

Obviously I am not the first to create bunny ears for cupcakes with marshmallows, but the specific shape of the marshmallow ear AND the nose was all me! I feel that my bunny ears look much more like bunny ears and much less like cat ears than the usual marshmallow bunny ear does. I am proud, let me have this...

Even if you aren't celebrating Easter, you can still use these for any Spring celebration! When I was a child, my favorite animal was a bunny. So, for one of my birthdays, my mom made me a bunny cake! It meant the world to me, and I never forgot it. I'm sure any child would be more than happy to have these at their birthday celebration!

The best part about these cupcakes may be the fun pastel Easter egg layers in the cake itself! That is an extra step that is not exactly necessary, but fun. If you are pressed for time you could make a bunch of differently colored cupcakes or just leave them white to allow them to look even more like bunnies.

Speaking of the layers, please do not leave the papers on your cupcakes when you serve! you want people to get the full effect that you worked so hard to achieve!

Ingredients:

  • 1 box white cake mix
  • 3 eggs
  • 1/4 cup oil
  • 1 cup water
  • 1-2 drops each of the three food colorings of your choice
  • white vanilla frosting
  • 24 large white marshmallows
  • 12 small pink mini marshmallows
  • pink sugar sprinkles
  • 24 toothpicks

Instructions:

Mix together cake mix, eggs, oil, and water, and then seperate into 3 mixing bowls. Into each mixing bowl, add 1-2 drops each of three different food coloring choices into each bowl. I chose purple, blue, and yellow. Pour the contents of each of the 3 bowls into seperate piping bags or zip lock bags.

Preheat oven to 350 degrees. Spray muffin tin with cooking spray lightly incase of spills, and place a cupcake paper into each spot.

Cut tip off of first color of your choosing. Into the bottom of each paper, squeeze enough batter for it to cover the bottom by 1/2".

Repeat with the next color, and with a spoon, CAREFULLY smooth the second color so that the first is no longer visible.

Repeat with color # 3, remembering to completely cover color #2. You should have each paper filled to 2/3-3/4 their capacity. do not do any more than this unless you want a mess.

Place in oven for 15-20 minutes, or until inserted toothpick comes out clean. 

Allow to cool completely on a cooling rack.

To make the ears: take each white marshmallow and cut diagonally with scissors. place sticky-side down into a bowl of your sugar sprinkles. The next step is optional but I prefer how these look as opposed to traditional marshmallow bunny ears: cut back corner of marshmallow,  diagonally, at the same angle, about 1/2" to 3/4" from center cut. Being careful not to poke through either side of the ear, instert a toothpick about half way into each base.

To make bunny noses: Cut each pink mini marshmallow in half diagonally with scissors, just like you did for the ears. Afer that, I like to cut the shorter tip off of the top of the nose to create a carrot-shaped triangle when the nose lays flat instead of a diamond.

Remove papers from cupcakes to reveal those amazing colors.

Reserve about 2 tablespoons of frosting, and frost each cupcake with remaining frosting. 

Mix together reserved frosting with food coloring of your choice for the eyes of your bunnies. I chose blue, and 1 drop was WAY enough. Scoop into a zip lock bag and cut the hole for the tip very small. 

Finally, Place two ears, two eyes, and a nose onto your cupcake tops, and serve, but first: Make sure to warn everyone that you have toothpicks in these cupcakes, because they will be hidden!

This recipe is one of many included in my full Spring/Easter menu. To recieve the menu, click here. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes thyme and rosemary pork chops, asiago mashed potatoes, dill zucchini, wine pairings, and 4 perfectly Spring dessert recipes for you to choose from!

Here is a pin-able photo for Pinterest: