Easter Bunny Cupcakes
Easter is one of my favorite holidays, and has been since I was a small child. Spring is in the air, flowers are blooming, and pastel colors fill my world.
I also enjoy baking for Easter. I have some REALLY fun goodies in store for you this Easter, and today I want to share one of my creations – Easter Bunny Mini Cupcakes!
I used a traditional boxed white cake mix (I usually make cake from scratch, but was anxious to make these and start decorating!). I used two mini muffin tins and added batter to each cup (about 2/3rds full). I baked the cupcakes according to the directions (which is always a good idea!), less about 4 minutes. I suggest checking them frequently, since they are small, to make sure they are not getting too brown and/or overcooked. I made the frosting from scratch, as I have a favorite recipe from the Beantown Baker website that I have made several times. It is always perfect. If you haven’t tried her heavenly Vanilla Buttercream Frosting yet, I highly recommend it.
I love the flavor of jelly beans, so I decided to scrape the outer part of the beans into bowls. It was quite a bit of work, but worth it, in my opinion.
I found that if I squashed the jelly beans gently with a dull knife, that the coating breaks apart easily. I twisted the beans to further remove the coating. Even if you don’t decide to use the outside of the jelly beans to sprinkle on your frosting, you will still need the beans to make the bunnies!
While the cupcakes are baking, and after the frosting is done, cut each jelly bean in half, lengthwise. These will be the adorable bunny ears.
After frosting the mini cupcakes (I used a pastry bag), but before the frosting hardens, sprinkle each one with the jelly bean sprinkles. Carefully add two ears to each cupcake to make your bunny (you could add three ears, I suppose, but that would just be silly).
Refrigerate the Easter Bunny Cupcakes so the frosting will harden and the ears will stay in place.