Bunny butt cupcakes

Makes 10


125g butter (room temp)

125g caster sugar

2 medium eggs

125g pain flour

Vanilla extract

1/2 teaspoon baking powder


250g butter

250g icing sugar

dash vanilla extract

green food colouring

Bunny buts

Fondant icing

Red colouring


For the cupcakes, cream the butter and sugar together until pale, add one egg and mix, add the other egg and vanilla and mix.

Sieve the flour and baking powder and add to the above mix.

Fold until all the flour is combined and divide between cupcake cases.

Place in a preheated oven set at 165ºC and bake for 25-30 minutes or until golden brown and cooked.

Remove and cool.

For the buttercream, simply beat the butter, icing sugar, vanilla and a small drop of green colouring until smooth. Place in a piping bag fitted with a small star shaped nozzle and pipe on top of the cooled cupcake. If you don’t have a bag or nozzle, just spread on with a knife.

For the bunny butts, roll four balls of white fondant, one large (butt), two medium and roll like small sausages and flatten (feet) and one small (tail). Colour a small piece of the icing with red colouring to create a pink colour to put on the feet to resemble the sole of the foot. To assemble stick the pink soles on the base of the feet using water or egg white and then in turn adhere the feet to the large circle. Finally stick the tail above the feet and allow it to set a room temperature for as long as possible. Once set, place these on top of the buttercream and serve!

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