Go hopping mad for these delicious and adorable Raspberry Bunny Cupcakes. They are the perfect baking treat for you and your family this Easter and super easy and fun to make.
WHY YOU WILL LOVE THIS RECIPE
Cute Easter Theme | Easter is the best time for baking adorable animals, there are so many cute ideas to choose from but these bunnies are perfect, after all the Easter Bunny is the star of the show.
Fun Baking Activity for Kids | Baking is a great way to keep the children occupied during the Easter Holidays and they will love decorating these bunnies as much as they will eating them. The steps are so simple you can leave them to it with minimal supervision, or you could make it an activity for all the family to get involved with.
Fresh Raspberry Flavour | Chocolate is great at Easter but these Raspberry Cupcakes are so refreshing they’re hard to resist. The cupcake and the buttercream both have freeze dried raspberries swirled through them which acts as the food colouring too so they’re completely free of any artificial flavours or colouring.
HOW TO DECORATE THESE BUNNY CUPCAKES
Decorating doesn’t have to be difficult and these cupcakes are really easy to create and perfect for making with little bakers. They come to life in a matter of moments meaning you can quickly get to the all important task of eating them.
Pipe on the buttercream | Pipe on a tall swirl of the raspberry buttercream on top of the cupcakes. Giving them a bit of height will give you plenty of room for all the facial decorations.
Make fondant bunny ears | This will be the most detailed part of the decoration process but to make the ears simple cut out two triangle pieces from some rolled white fondant and repeat with a slightly smaller triangles from some pink fondant. Layer the pink fondant on top of the white and gently soften the edges then bend one of the ears slightly forward (like the image above). Insert the ears into the top of the buttercream and adjust until you’re happy with their position.
Give it some personality | Time to bring the bunnies to life with some edible eyes positioned in the centre
Add a pink nose | Just below eyes stick on the pink Smartie nose
Finish with bunny cheeks | For the bunny cheeks roll out two small balls of white fondant and stick them under the nose next to each other.
MORE CUTE EASTER INSPIRED BAKES
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Raspberry Bunny Cupcakes. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Safari Print Cupcakes
Ingredients
For the Safar Print Cupcakes
- 150 g butter softened
- 150 g golden caster sugar
- 3 eggs large
- 1 tsp vanilla extract
- 150 g self-raising flour
- 3 tbsp coco powder
- 2 tbsp milk
For the chocolate caramel buttercream
- 150 g butter softened
- 250 g icing sugar
- 1 tsp vanilla extract
- 50 g cocoa powder
- caramel to drizzle
Instructions
For the Safari Print Cupcakes
- Line a cupcake tin with 12 cupcake cases and preheat your oven to 160°C
- Cream the butter and sugar into a large bowl until light and fluffy
- Add the eggs, vanilla and flour all at once and beat it in until just combined then add a splash of milk to loosen the mixture a little
- Split the mixture between three bowls leaving one plain vanilla, adding one tbsp of cocoa powder to another and two tbsp cocoa powder to the final. Mix the cocoa powder in so you have three tones. Plain vanilla, light chocolate and dark chocolate .
- Scoop the batter into individual piping bags and snip the ends off then begin piping the safari pattern by piping two or three "C" shapes using the darker chocolate batter then fill the centre of the "C" with the lighter chocolate batter.
- Pipe the plain vanilla batter on top carefully so you don't disturb the pattern below, then repeat the C shapes again on top.
- Bake for 18-20 minutes until golden and springy then leave them to cool in the tins for 10 minutes, the remove and leave on a wire rack until completely cooled.
For the Chocolate Caramel Buttercream
- Cream the butter in a large bowl until light and fluffy
- Add the icing sugar a tablespoon at a time and beat it into the butter until well combined then add the cocoa powder and mix it through until smooth and creamy
To decorate
- Fill a piping bag with a open star nozzle and fill the it with the Chocolate buttercream. Pipe tall swirls of the buttercream onto each cupcake then top with a drizzle of caramel sauce.
