Easter Chick & Bunny Cupcakes
Super cute and adorable, but also super tasty Easter cupcakes.
Ingredients
For the cupcakes:
- 140 g all-purpose flour
- ½ tsp baking powder
- 2 egg whites medium
- 120 g sugar
- 120 ml sunflower oil
- 4 tbsp strained yogurt
- ½ tsp vanilla extract
For the frosting:
- 240 g powdered sugar
- 120 g butter at room temperature
- 2 tbsp heavy cream full fat
- ½ tsp vanilla extract
- yellow food coloring
For the assembly and decoration:
- white sugar paste
- black sugar paste
- pink sugar paste
- small chocolates
Instructions
For the cupcakes:
- Place the flour in a bowl along with the baking powder and set aside.
- In another large bowl, add the egg whites and sugar, and whisk until fluffy. Then add the sunflower oil, vanilla extract and yogurt, and stir until the mixture is homogenized.
- Pour the flour mix in in batches while stirring.
- Pour the above mix into 6 cupcake molds lined with butter and flour, and bake in a preheated oven at 175°C/345° F for 18-20 minutes.
- Once ready, unmold the cupcakes and let them cool completely.
For the frosting:
- Place the butter into the mixer bowl and whisk at high speed until fluffy.
- Add the powdered sugar, vanilla extract and heavy cream, and continue stirring until the mixture is homogenized.
- Divide the mixture into 2 parts and add the yellow food coloring to one of them.
- Pour the 2 colors of frosting into 2 pastry bags.
For the decoration:
- Decorate the cupcakes with frosting. Add eyes to the yellow frosted ones, using the white and black sugar paste. Use the pink sugar paste for the hair and small chocolates for the nose.
- On the white frosted cupcakes, add ears using white sugar paste, black sugar paste for the whiskers and pink sugar paste for the the nose. Add 2 small chocolates for the eyes.
- Serve and keep leftover cupcakes refrigerated.
Notes
Chef’s tip: Allow the cupcakes to cool well before adding the frosting to prevent it from melting.
Tried this recipe?Let us know how it was!