The Pioneer Woman Tasty Kitchen

Bunny Cupcake

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Prep:

Cook:

Level: Easy

System:

12

Description

Bunny cupcake.

Ingredients

  • FOR THE VANILLA CUPCAKES:
  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 stick Unsalted Butter, Room Temperature
  • 1 cup Sugar
  • 2 whole Large Egg
  • ½ cups Milk
  • 1 teaspoon Vanilla Extract
  • FOR THE MARSHMALLOW FROSTING:
  • 1-¼ cup Sugar
  • 3  Large Egg Whites
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Water
  • FOR DECORATING THE CUPCAKES:
  • 1 cup White Chocolate Chip
  • 24 pieces Black Tiny Flat Circle Sprinkle Or Other Small Candy
  • 12 pieces Red M&M Candies Or Skittles

Preparation

For the cupcakes:
Preheat over to 375ºF. Grease muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

For the frosting:
In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe a bulb or swirls on the cooled cupcakes.

To decorate the cupcakes:
To prepare the bunny ears, draw 24 ear patterns on a parchment paper. Flip over on a big plate or cutting board and make sure you can see the pattern through clearly. This is the side you are going to pipe on.

Melt the white chocolate chips in a bowl set over a pan of of barely simmering water, stir until melted and smooth. Transfer to a piping bag and cut off one of the bottom tips to leave a tiny hole.

Squeeze the melted chocolate out of the little opening and onto the parchment paper, along the ear pattern and fill inside. Use a small offset spatula to smooth the surface of the chocolate. Place a toothpick on chocolate, leaving half of the toothpick below the ear to stick into the cupcake. Complete all 24 ears.

Put the plate or cutting board in the freezer for 5 minutes to harden the ears. Remove from the freezer, and gently peel off the ears from the parchment paper.

Insert 2 ears into each cupcake, and adhere 2 black sprinkles and one red M&M on the frosting to make a bunny face.

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