…hippity hoppity, Easter’s on its way. Last night I made two bunny cupcakes and when I woke up, I found all these itty-bitty baby bunnies hopping around my kitchen. You do the math.
Cupcakes: I used a Rose Berenbaum recipe for Yellow Downy Butter Cake from her book, The Cake Bible, which, by the way is a fantastic resource. Lots of recipes, tips and explanations. I however, need a few more lessons in “cake chemistry” to get mine to come out exactly the way it’s supposed to.
Frosting: Basic Buttercream (from an earlier post)
Decorations: Fondant for the ears. I used some bunny cookie cutters to shape the fondant the night before. I cut off the bunny face (see pic below) to make it easier to stick the ears into the cupcakes. Then I left them out on the counter to dry out so they would stand up straight. For the curved ears, I placed in the bottom of a shallow bowl so they would form to that shape while they dried. You could even lay them over a glass, or something round like that. Also, I needed something for the whiskers, so I came across these Japanese somen noodles that worked out pretty good. And then, just m&ms and different sprinkles for the faces. Bunny Fun!