Spring Bunny Cupcakes

IMG_1241

These bunny cupcakes are perfect for a springtime party.  For the frosting, the original recipe suggests pink vanilla buttercream frosting plus store-bought fluffy white ready-to-spread frosting.  I’m not a fan of buttercream frosting, so instead I made a batch of egg-white frosting and dyed half of it pink.

Spring Bunny Cupcakes
Adapted from Betty Crocker The Big Book of Cupcakes

Yield: 24 cupcakes

Yellow cupcakes:
2 1/3 cups gluten-free OR all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened3/4 – 1 1/4 cups sugar, depending on how sweet you want the cupcakes
3 eggs
1 teaspoon vanilla
2/3 cup milk

Frosting and decorations:
Fluffy egg-white frosting
Red food coloring
5 large marshmallows
Pink sugar
Candy decorations and sprinkles

 

  1. Preheat oven to 350ºF.  Line muffin tins with paper baking cups.
  2. In a large mixing bowl, beat butter on medium speed for 30 seconds.
  3. Add sugar and beat for 2 minutes.
  4. Beat in eggs and vanilla.
  5. Beat in baking powder and salt.
  6. On low speed, beat in flour (1/3 at a time) alternately with milk (1/2 at a time).
  7. Divide batter in prepared tins.  Fill each muffin cup about 2/3 full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in muffin tins for 5 minutes, then remove cupcakes and transfer to wire racks to cool completely.
  10. Prepare a batch of fluffy egg-white frosting.  Divide into two portions and color one of them pink with a few drops of red food coloring.
  11. Frost cupcakes with large dollops of pink frosting.
  12. Spoon a dollop of white frosting on top of the pink frosting.
  13. With kitchen scissors, cut each marshmallow crosswise into 5 slices.  Then cut through the center of each slice to within 1/4 inch of the edge.
  14. Separate so they resemble bunny ears and press one side of the marshmallow slices into pink sugar.
  15. Poke bunny ears into the white frosting mounds on the cupcakes.
  16. Use candy decorations as eyes and noses, and sprinkles as whiskers.
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Fluffy Egg-White Frosting

Melissacake

This frosting is light and fluffy, and you can add food coloring to make it your or your friends’ favorite colors!  I recommend using a stand mixer instead of a hand mixer so you don’t have to hover over the bowl for 10 long minutes.  (Unless you’re trying to build your arm muscles.)

Original recipe

Fluffy Egg-White Frosting
From allrecipes.com

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Food coloring, if desired

  1. Beat egg whites until stiff.
  2. Stir together sugar, water, and cream of tartar in a saucepan.
  3. Cook mixture over medium-high heat.  Stir to dissolve all the sugar.  Cook until you see little bubbles on the surface.
  4. Beat egg whites together with vanilla for a few seconds.
  5. While beating, slowly add the sugar mixture to the egg whites.  Add food coloring if desired.
  6. Continue to beat for 7-10 minutes until the frosting forms stiff peaks.