Cute Bunny Cupcakes Food

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

BUNNY CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar together for several minutes until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined. On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed. Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the frosting: Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed. Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.To assemble:Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center. Dip the cupcakes into the bowls of sanding sugar. Place the ears onto each cupcake. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.

CUTE BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
• Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
• Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
• Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

EASTER BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
• Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
• Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

EASTER BUNNY CUPCAKES

Steps:

• Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.