Skip to Content
icon
×
image

Bunny Cupcakes

Bunny love for an Easter treat.
Bunny Cupcakes
  • icon
  • icon

You Will Need:

Cupcakes
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) milk
  • 12 large and 20 small paper cups
Decorating
  • marshmallows (pink and white)
  • sprinkles
  • liquorice
  • sweetie eyes
  • mini sweetie dog bones
  • toothpicks
  • red Astros
  • chocolate carrots (optional)
  • chocolate eggs (optional)
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
  • 1 t (5 ml) lemon juice
  • pink food colouring
Cupcakes
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) milk
  • 12 large and 20 small paper cups
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
  • 1 t (5 ml) lemon juice
  • pink food colouring
Decorating
  • marshmallows (pink and white)
  • sprinkles
  • liquorice
  • sweetie eyes
  • mini sweetie dog bones
  • toothpicks
  • red Astros
  • chocolate carrots (optional)
  • chocolate eggs (optional)

Method:

Adjust oven rack to the middle position. Preheat oven to 190 °C. Line two muffin pans with regular and small paper cups.

Mix according to package instructions.

Divide Vanilla Cake mixture between paper cups. Bake for 15 - 20 minutes and leave to cool completely.

Icing

Prepare Vanilla Icing according to package instructions and tint a light pink with food colouring.

To finish off

Smooth a little icing over the top of each cake.

Fill our icing bag (don’t use the nozzle) and snip off along the dotted line.

Pipe a large blob of icing on each cupcake for the face.

Prepare the ears as illustrated (one marshmallow will give 2 pairs of ears) dip the cut sides into sprinkles and insert a toothpick.

Position ears. Cut liquorice whiskers and trim the ends of dog bones to use for bunny teeth. Position eyes and nose. Enjoy!

Bunny Cupcakes

Bunny love for an Easter treat.
Bunny Cupcakes
  • Makes 12 regular and 20 small cupcakes
  • OCCASION: Easter
  • Recipe Category: Baking, junior chef, muffins cupcakes brownies and scones
  • Products in this recipe:

    Vanilla Cake, Vanilla Icing Kit

You Will Need:

Cupcakes
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) milk
  • 12 large and 20 small paper cups
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
  • 1 t (5 ml) lemon juice
  • pink food colouring
Decorating
  • marshmallows (pink and white)
  • sprinkles
  • liquorice
  • sweetie eyes
  • mini sweetie dog bones
  • toothpicks
  • red Astros
  • chocolate carrots (optional)
  • chocolate eggs (optional)

Method:

Adjust oven rack to the middle position. Preheat oven to 190 °C. Line two muffin pans with regular and small paper cups.

Mix according to package instructions.

Divide Vanilla Cake mixture between paper cups. Bake for 15 - 20 minutes and leave to cool completely.

Icing

Prepare Vanilla Icing according to package instructions and tint a light pink with food colouring.

To finish off

Smooth a little icing over the top of each cake.

Fill our icing bag (don’t use the nozzle) and snip off along the dotted line.

Pipe a large blob of icing on each cupcake for the face.

Prepare the ears as illustrated (one marshmallow will give 2 pairs of ears) dip the cut sides into sprinkles and insert a toothpick.

Position ears. Cut liquorice whiskers and trim the ends of dog bones to use for bunny teeth. Position eyes and nose. Enjoy!

Basket

Your Basket is Empty