Easter Bunny Cupcakes
How cute! Easter bunny cupcakes for the win!
Servings: 12 decorated cupcakes
Equipment
- Piping bag
- Wilton icing tip #12
Ingredients
- 1 dozen of your favourite cupcakes (we used a cake box mix)
- 4-5 oz. white rolling fondant
- 2-3 oz. pink rolling fondant
- 1 stick unsalted butter (approx. 1/2 cup) softened
- 2 cups confectioners' sugar
- 2 tbsp milk
Instructions
- Before beginning the decorating process, ensure that your cupcakes are completely cool to the touch. Otherwise, the buttercream frosting will melt right off!
- With washed hands and on a smooth, clean working surface, roll 24 white fondant spheres, approximately 1 inch in diameter each.
- Roll out 24 pink fondant spheres, about 1/3 of an inch in size each.
- Lightly roll out each white fondant sphere into ovals, about 1 ½ inches in size. Flatten slightly and point on one end to create a“bunny ear” shape.
- Repeat for the pink spheres but keep them slightly under 1 inch long.
- Press one pink fondant shape on each white fondant shape.
- With the remaining pink fondant, roll out 12 small fondant spheres - slightly smaller than 1/3 of an inch in diameter.
- In a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start speed on low and gradually increase to high.
- Beat until all ingredients are well-combined, forming a smooth consistency.
- Scoop buttercream into piping bag with Wilton tip #12 attached. Frost each cupcake.
- Time to assemble the cupcakes! Place two fondant bunny ears on each cupcake and top it off with a pink “bunny nose.”