I’m not a cake decorator. Have never claimed to be, but I guess that’s what I liked so much about these Easter bunny cupcakes. You don’t have to be a decorator to make them. They are easy enough for anyone and oh so cute, who could resist? Easter is coming, so you might want to add these to your list of things (fun things!) to do.
Easter Bunny Cupcakes
Aren’t they adorable? Not too difficult and super cute to look at! It almost makes them hard to eat. Almost… They’re full of colors and fun flavors. What’s there not to like? Bring these to a friend, neighbor, or colleague and they’ll be bouncing with joy. And hey, you’ll probably get a compliment or two at your decorating skills. (They’ll never know how easy they were!)
I made these Easter Bunny Cupcakes for Betty Crocker’s website last year. Originally I made them with the little marshmallow paws, but then the editors asked me to redo them without the paws.
So we ATE the army of bunnies with the paws… no not really! I actually gave them to a neighbor who took them in to work.
Then I made a new batch and left off the feet, these are cute too yes? Not sure which version I like better. They’re both so adorable in their own little ways. Everyone loved these cupcakes and with how easy they were to make, I forsee myself making these many more times!
Betty Crocker ended up keeping the originals anyway! No matter. More cupcakes for us, we can’t complain about that.
NOTE: If you decide to make these, DON’T cover the cupcakes in a closed container for too long of the moisture will sag and break the gum ears. Trust me. I know.
Easter Bunny Cupcakes
- 1 box white cake mix make cupcakes as instructed on box
- 1 container vanilla or white frosting
- 48 sticks gum in white or other colors such as yellow, blue, green
- 24 sticks pink gum
- 24 miniature marshmallows white or colors
- 24 pink candies mini chewy sweet and tart candies
- 1 tube black decorating gel
- 2 1/2 cups sweetened flaked coconut
- 1 drop each food color: red green, blue, yellow
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
- Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to “glue” the pink centers to the white gum ears.
- To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
- To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.
- It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
- Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.