Every year for Easter I make a bunny cake. This tradition has become even more fun now that Alexis is here and can help out. This year I decided to make bunny cupcakes after seeing the idea on the Betty Crocker website instead of a big cake. I however made cupcakes from scratch and also my own icing and tweaked their idea more than a little. The resulting creation turned out to be adorable and delicious! What more can you ask for?
What You’ll Need For The Cake:
1/2 cup safflower oil
1 cup of plain yogurt or sour cream
1 1/2 cups organic cane sugar
2 teaspoons vanilla
3/4 cup buttermilk
1 teaspoon baking soda
2 heaping teaspoons of baking powder
1 teaspoon salt
2 cups all-purpose flour
Preheat oven to 350 F.
Measure oil in to a large bowl. Dump the yogurt/sour cream, sugar, vanilla, eggs and buttermilk in to the bowl and mix well. Stir in baking soda, baking powder and salt and mix well. Add the flour and stir until just incorporated. Pour batter into a muffin pan that has been lined with cupcake liners. Bake for 10-15 minutes until cupcakes stick done.
Makes 20-24 cupcakes depending on how big you like your cupcakes
What You’ll Need For The Icing:
(This is my variation of Wilton’s classic decorating icing.)
2 cup solid vegetable shortening (Buy a variety that is trans-fat free such as Spectrum.)
2 teaspoons of vanilla extract
2 teaspoons of pure almond extract
8 cups confectioners’ sugar
2-4 tablespoons water (Optional)
Food coloring for tinting (Optional)
Cream together shortening, vanilla and almond. Slowly add sugar and beat until smooth. If needed add water to smooth out the icing. To tint icing add food coloring one drop at a time and mix thoroughly until desired color is reached. For this recipe remove some white icing before you tint the remaining batch so you will have it for your bunny faces.
What You’ll Need For Decorations:
After the cupcakes have cooled coat each cake with a base coat of icing in the color of your choice. Alexis wanted to do purple, and it was purple when we tinted it, but it turned blue as the icing set. After you have each cupcake covered then using a large decorating tip pipe a white area of icing to be the bunnies face. Take large marshmallows and cut into three circles with a pair of scissors. Cut each circle into half and then press into the colored sugar of your choice and affix into the white icing at the top to make ears. Use two chocolate chips for eyes, a candy dot for a nose, jimmies or licorice for whiskers and colored jimmies for the mouth. Voila! Easter bunny cupcakes!