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
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
1 teaspoon vanilla
2/3 cup milk
Frosting and decorations:
Fluffy egg-white frosting
Red food coloring
5 large marshmallows
Candy decorations and sprinkles
- Preheat oven to 350ºF. Line muffin tins with paper baking cups.
- In a large mixing bowl, beat butter on medium speed for 30 seconds.
- Add sugar and beat for 2 minutes.
- Beat in eggs and vanilla.
- Beat in baking powder and salt.
- On low speed, beat in flour (1/3 at a time) alternately with milk (1/2 at a time).
- Divide batter in prepared tins. Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in muffin tins for 5 minutes, then remove cupcakes and transfer to wire racks to cool completely.
- 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.
- Frost cupcakes with large dollops of pink frosting.
- Spoon a dollop of white frosting on top of the pink frosting.
- 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.
- Separate so they resemble bunny ears and press one side of the marshmallow slices into pink sugar.
- Poke bunny ears into the white frosting mounds on the cupcakes.
- Use candy decorations as eyes and noses, and sprinkles as whiskers.