Last Easter, we went overboard on the chocolate, making this easter egg covered chocolate cake and these super simple and super cute chocolate easter nests. After a stint in chocoholics anonymous, we thought we’d try something vanilla based, meaning there’s plenty of room for chocolate Easter eggs – and how darling are these bunny ear cupcakes? The best thing, they’re a show-stopper and a complete cinch to make. Now I don’t know about you, but sometimes – there just ain’t enough hours in the day, so don’t be feeling bad about grabbing a packet mix of cupcakes. Seriously, don’t. Guilt is a wasted emotion, so bear that in mind when you’ve scoffed three of these with afternoon tea!
Read these instructions well ahead, as these are best made in stages.
1 packet of cupcake mix
500g white Pettinice
Red or pink food colouring
4 egg whites
2 cups caster sugar
Bunny ear template
The night before you want to present your cupcakes, grab yourself some ready to roll Pettinice fondant icing from your local cake supply shop and channel your inner toddler – this stuff is to adults what playdough is for kids. Grab about 500g of the white stuff and if you have a little red food colouring, use a droplet to turn 200g of it pink (literally just knead and massage the fondant, a little bit of colour at time until you get your desired shade). Otherwise, grab another pack of pink Pettinice. This is enough for about 6 -8 sets of bunny ears. Print out a bunny ear template – we found ours here. You want your ears to be around 10 – 12cm long, bearing in mind you need to push them right into the cupcake and you don’t want them too thick or they become top heavy and fall over. Roll out one layer of fondant about 2mm thick and using your template and a sharp knife, cut out your sets of bunny ears – the bigger section in white, and repeat the process for the inner ear, using the pink fondant. Using just a finger dipped in water or a paintbrush, moisten the back of the pink ear and place directly where you want it to go on the big white ear shape. Once it’s there, don’t move it or the pink colour will smudge along the white fondant. Bend one of your ears over and slightly outward to create one floppy ear. Leave these out overnight to dry out hard. Hint, if your fondant sticks to your work surface, use a really light dusting of icing suger. Not too much or you’ll change the consistency of the fondant!
These are best assembled close to serving, so make your cupcakes ahead and leave to cool. When they are baking, make your meringue icing using the double boiler method like this recipe. Place in your piping bag and pop in the fridge to keep cool. Essentially you want super thick and glossy icing to help support your ears. Hint: make sure you use caster sugar – this is really refined and dissolves so you have smooth icing.
Pipe your icing onto your cupcakes and place in the fridge until you are ready to serve and simple push your ears right into the cupcake. The ears should have dried out and hold straight.
To create our setting shown, shop our cupcake wrappers, lace placemats, placecards, spoons and tissue poms here. Try using tissue paper poms as a table runner instead, and hide easter eggs throughout for a cute take on a classic!