Easter Bunny Cupcakes

Easter Bunny Cupcakes , By www.blognindi.site .

These delightful Easter bunny cupcakes will hop right into your hand bringing all the springtime cheer with them!

Total Time: 35 Minutes, Servings: 8 Servings

Ingredients :

For the Cupcakes:
• 1 2/3 cups all-purpose flour 105g
• 1 cup sugar 200g
• 1/2 tsp baking soda 2g
• 1 tsp baking powder 4g
• 1/2 tsp salt
• 3/4 cup unsalted butter 170g, melted
• 3 eggs room temperature
• 1 tbsp vanilla extract 15mL
• 1/2 cup sour cream 115g
• 1/2 cup milk 118mL
• 1/2 cup sprinkles optional
For the Buttercream:
• 1 pound unsalted butter 453g, room temperature
• 8 cups confectioners' sugar 880g
• 1/2 cup cream 118mL
• 1 tsp vanilla extract optional
• 1/2 tsp salt optional
For the Assembly:
• 1 tbsp fondant
• 1/2 cup pink sanding sugar 198g
• 12 marshmallows
• 24 chocolate chips small
• 2 cups sweetened shredded coconut 200g, approximately

Instructions :

For the Cake:
• Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.
• Mix the wet ingredients together in a medium bowl.
• Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
• Divide the mixture into cupcake papers
• Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the buttercream:
• Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
To Decorate:
• Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag
• Roll in coconut
• Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
• Roll fondant into small balls. Wet and roll in sanding sugar.
• Place ears, noses and eyes on the cupcakes and serve!

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