So at first glance I’m sure you’re thinking ‘Oh how adorable, if only I had a young child to make these for!”. Pffft yeah totally not the case!
Now I agree there is a time and place for cupcakes like these but why not consider making them for an adult as well?! I think we grown-ups should absolutely embrace our inner child way more often and so that was my cue when it came to making cupcakes for my younger sister’s birthday recently.
If you know my sister at all you’ll know how animal mad she is! With several rabbits, cats and guinea pigs, she also happens to be a foster Mum for furbabies, which is pretty darn awesome in my book. So when it came for me to decide what type of cupcakes or cake I wanted to make for her I immediately went to something cute and animal like. After a little bit of Pinteresting (read several hours…. you know you’re with me!) and a number of other cake ideas pinned for future use I stumbled on the idea of bunny rabbits. How perfect I thought!
As you all know I’m a Stay/Work at home Mum and finding time to bake isn’t always easy so I really had to think about what would be fast to pull together but still cute. Enter my easy and adorable bunny rabbit cupcakes, super fast, not hard at all and they don’t require any great molding skills (because you know we all know those Pinterest Fails and we totally don’t want to admit that we are probably one of them!!)
Onto the cupcakes.
I of course needed to make them Gluten Free for our Mum and myself so I turned to the Best White Gluten Free Cake EverI have ever found and whipped up 2 dozen cupcakes. This recipe makes 24 pretty decent sized cakes and they stay so moist, especially once you’ve added the buttercream icing.
On the topic of icing’s I always like to use a simple buttercream (also known as Vienna Cream) icing as it just totally evokes memories of childhood birthday parties and sugar overload, but the last one I used on my son’s birthday cake was just a touch too sweet for an everyday simple cupcake that would also have other flavours added on top. So I turned to the good ole’ Women’s Weekly Children’s Birthday Cake Book. If you’re an Aussie then you already know where I’m going with this!
If you don’t know about the magic that is found inside the pages of this classic Australian cook book then you need to RIGHT NOW! What you’ll also find is a simple and not overly sugary version of the Vienna Cream icing that I used. But for simplicity sake I will share it below.
Vienna Cream Icing
125g Softened Butter (please don’t sub margarine!!! It will NOT work!)
1 1/2 Cups Pure Icing Sugar (again don’t use substitutes, use only pure icing sugar, this will also ensure it is Gluten Free too!)
2 Tbsp Milk
Your choice of food colouring but for bunny rabbits I used Bright White from Americolor gel food colouring range.
*Note: The above quantities will make just the right amount for a medium spread of icing on 24 cupcakes. If you want to use it for piping then I suggest doubling the recipe!*
In the bowl of an electric mixer (or using hand held beaters) place all of the butter and whip on high speed until the butter has lightened considerably in colour and has a smooth whipped texture.
Slowly add in about half of the icing sugar (ensuring you turn off the beaters and start them on slow after each addition, we don’t need icing sugar all over the bench!). Beat thoroughly until all of the icing sugar is incorporated. Follow with the milk and remaining icing sugar and beat until it forms a smooth and easily spreadable consistency. If you scoop a little out and rub between your fingers you should not be able to feel any of the icing sugar.
Now you an colour accordingly. Don’t forget! If using gel food colouring you will only need one or two drops to get a truly rich colour!!
So now that our icing is whipped and ready to go we can move onto assembling the cupcakes!
How To Make Adorable Bunny Rabbit Cupcakes
2 Dozen fully cooled Cupcakes
1 Batch of Vienna cream Icing
1 Cup or so of Desiccated or Shredded Coconut
1 Packet of Pink and White Marshmallows (ensure they’re Gluten Free if need be!)
Pink Edible Glitter
How to assemble:
The great thing about these cupcakes is just how dang easy they are to put together.
Cover each cupcake with a medium thickness spread of icing, I don’t mean pile it on but you shouldn’t be able to see any cupcake through the icing either. Next make a heaped pile of your coconut and upturn your cupcake into it and press down gently. Check to make sure you have an even covering.
Cut your white marshmallows on the diagonal so as to create rabbit ears and on a small plate sprinkle some pink edible glitter. You won’t to use the sticky inside part of the marshmallow as the inside of the bunny’s ear, so press down gently into the glitter and check that it covers all the relevant areas. Be careful not to get glitter all over your hands either as it will end up all over your white marshmallows and the tops of your white bunny’s too!
Once perfectly pink you can place the ears onto the cupcake, roughly in the middle with the fattest part of the marshmallow as the base. Then take a pink marshmallow and either by cutting the corner off on an angle or slicing into long pieces and then into smaller hunks create a little nose for your bunny. Press gently into the cupcake and maybe even squidge the icing about a little so as to ensure that they stick.
And you’re done!! How easy was that?
The great thing is these cupcakes will keep for 2-3 days in an air tight container (iced) but they also freeze really well (just wrap in baking paper and a layer of cling wrap) so you can easily make these ahead of time.
So next time you’re caught out for birthday cake ideas or you’re in need of a cute decorating idea for kids birthday cupcakes try these adorable bunny’s! They’re sure to be a hit!
What other easy cupcake decorating tips do you swear by?