Cakes ♡, Cupcakes ♡, Easter ♡, Spring ♡

Easter Treats ~ Burrowing Bunny Cupcakes ♡

Hello my frosted fairies! The Easter bunny is on his way; bouncing and prancing, delivering delights for bunnies both big and small! Hidden behind flower pots and nestled amongst the daffodils you may spot a chocolate treat or two and maybe a burrowing bunny will be in view!

Hop, hop, sniffle, hop, hop, sniffle…

There he goes, on another springtime adventure

Down through the meadows, he leaps amongst the tulips and the dandy daffodils

Up high in the valleys, he leaves an Easter egg to rest

Our little prancing bunny leaves behind a golden treasure for all but himself

Upon his journey home, he catches the outpouring of a heavenly vanilla scent…

Twitch, twitch, sniffle, sniffle goes his nose…

He burrows his soft pink nose under a rose-bush and he is delighted to discover…

A vanilla cupcake made lovingly for him ♡

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Aside from Christmas, Easter has to be my favourite celebration. From the scent of freshly made, squishy hot cross buns, the crisp, sugary shell of a Cadbury’s Mini Egg, the fluttering of cherry blossom, floaty dresses, Easter chicks and baby lambs; everything is so adorable and brings me so much joy.

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Baking at this time of year is always extra special and today’s bakes are no exception. They are certain to go down a treat at any Easter celebrations you may be having over the next week and they are so easy to recreate! I was inspired to make this adorable set of ‘Burrowing Bunny Cupcakes’ after going to see the new Peter Rabbit film at the cinema earlier this week. The cakes themselves have a dreamy sponge, as fluffy as a bunny’s tail! a soft and creamy buttercream icing, topped with a bunny candy mold!

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Ingredients:

The original recipe is linked here

For the vanilla cupcakes:

110g butter (softened at room temperature)

110g caster sugar

2 free-range eggs (lightly beaten)

1 tsp vanilla extract

110g self-raising flour

1-2 tbsp milk

For the buttercream icing:

150g unsalted butter (softened at room temperature)

340g icing sugar (sifted)

3-4 tbsp whole milk

1 tsp rosewater

For the bunny rabbit molds:

Wilton ‘Bunny Butt’ Candy Mold 

Wilton Candy Melts in pink and white

Method:

For the vanilla cupcakes:

  1. Pre-heat the oven to 180˚C. Line a 12-hole muffin tin with paper cases.
  2. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
  4. Spoon the mixture into the paper cases until they are half full.
  5. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer comes out clean.
  6. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the buttercream icing:

  1. Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar, one heap at a time and combine the butter and sugar at 2-3 minute intervals.
  3. Once the butter and sugar have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk – you may not need to use all of the liquid, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
  5. Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.

For the bunny rabbit molds:

  1. Place your candy melts in a piping bag, (starting off with the pink for the paw prints) and then put the piping bag in the microwave, heating the candy at 30 second intervals until the mixture has melted.
  2. Knead the piping bag with your fingertips and start filling each of the paw print molds. Once you have done this, leave them to harden and start filling your second piping bag with the white candy (repeat the heating process used for the pink candy)
  3. Over the top of the hardened paw prints, pipe the bunny tail and fill out the rest of the bunny mold.
  4. Once this is complete, place the molds in the fridge for 10-15 minutes.
  5. When they reach a hard, frosty texture, tap the molds on a kitchen top and they should remove themselves with ease.
  6. Finish by fitting each cupcake with a burrowing bunny mold!

Here are a few more pictures of the end result! ♡

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I really hope that these cupcakes inspire you to get creative this Easter and bake something for the whole family to enjoy ☁️🌸🐇🍥 If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

I’m sending lots of love to you all and I wish you a happy week filled with Malteaser bunnies and daisies!

Sophie

xoxo

 

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3 thoughts on “Easter Treats ~ Burrowing Bunny Cupcakes ♡”

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