Last Easter I thought I’d spend some quality time with my most adorable niece, Isabella, when we attempted to spend some quality girl time together and bake these irresistible Easter Bunny Cup Cakes. I first saw the recipe on Spoonful a year ago and had always wanted to give it a go, so there was no better option but to share it with my beautiful Isabella 🙂
Although the decorating aspect of this recipe may take a couple of attempts to perfect, Isabella and I had an absolute fun time getting creative and anticipating the end result. We discovered that you don’t have to be a Adriano Zumbo to create these super cute Easter Bunny Cup Cakes which you could also make for your kids next special birthday party!
What you’ll need
- A cupcake (baked from your favorite recipe)
- White icing
- Shredded coconut
- Pink decorators’ sugar
- Jelly bean nose
- Chewable Sweet Tart eyes
- Large marshmallow
- Mini marshmallows
How to make it
- Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
- Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators’ sugar and set them in place for ears.
- Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators’ gel pupils or whiskers if you like.
Let me know how your’s turned out. Enjoy! 🙂