Easter Bunny Cupcakes Recipe
Fluffy cupcakes topped with sweet fondant, marshmallow bunny ears, and candy features — these Easter Bunny Cupcakes are almost too cute to eat. Perfect for Easter celebrations or a fun baking project with the kids.
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Ingredients
1/2 cup Margarine
3/4 cup Sugar
1 tsp Vanilla Essence
2 Eggs
12 Marshmallows
24 Currents
1 1/2 cups Self-Raising Flour
1/2 cup Milk
Pinch Salt
250g Ready to Roll Fondant Icing
12 M&m’s / Smarties
Instructions
- Preheat your oven to 180°C.
- Line a 12-hole muffin pan with paper cases.
- Cream 1/2 cup margarine with 3/4 cup sugar until light and fluffy.
- Add 2 eggs and 1 tsp vanilla essence, then beat until combined.
- Stir in 1 1/2 cups self-raising flour, 1/2 cup milk, and a pinch of salt. Mix until smooth.
- Spoon the mixture evenly into the prepared muffin holes.
- Bake for 20 minutes, then cool in the tray for 5 minutes before transferring to a wire rack.
- Roll out 250g ready-to-roll fondant icing and cut rounds to fit the tops of the cupcakes.
- Cut 12 marshmallows in half diagonally for ears, then paint the cut side with pink food colouring.
- Place fondant rounds on top of each cooled cupcake.
- Trim a thin slice off the wide side of each ear to create a sticky surface, dampen with a little water, and attach to the cupcake.
- Place 1 M&M or Smartie in the centre for the nose and 2 currants for the eyes.
Hints & Tips
- Use gel food colouring – Gel gives a stronger pink without making the marshmallows soggy.
- Work with soft fondant – Knead the fondant briefly before rolling so it’s smooth and pliable.
- Stick decorations securely – A tiny dab of icing or water will help the bunny ears and features stay in place.
- Make ahead – Bake the cupcakes a day in advance and decorate them closer to serving for the freshest look.
- Have fun with colours – Try pastel fondant and different candy colours for a playful Easter display.
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