Hi and welcome back.
I hope you are enjoying all the Spring addition blog posts. If you have anything else you would like to see, please let me know in the comments below. Why not check out my gluten free Cornflake Nest Cakes or my Gluten free Easter treats I am loving for further Easter inspiration. Today, I thought I would share my simple and easy to make Easter Bunny Cupcakes that will go down a hit this Easter with friends and family. To me holidays are all about spending time with family and enjoying tasty home baked treats together and I don’t think the coeliac in the family should be excluded in this. Why not make them with the family this week and celebrate Easter together? Here is the recipe. I hope you enjoy. Please do share photos on my Instagram and Facebook – I look forward to seeing your creations. C. -x-
Prep Time: 15 minutes for the cupcakes; 10 minutes for the decorations; Baking Time: 15 – 20 minutes; Serves: 12
- 124g stork cooking butter.
- 110g caster sugar.
- 120g gluten free self raising flour.
- 2 medium size eggs.
- pinch salt.
- 1/2 teaspoon baking powder.
- 1/4 teaspoon xanthum gum.
- 1/2 teaspoon of vanilla.
- 75g stork cooking butter.
- 150g icing sugar.
- 12 large white marshmallows. These will make the body and feet of the rabbit.
- 12 small white marshmallows. These will make the tail of the rabbit.
- 1 drop green food dye or until effect.. I use Americolour food gel.
- 1 teaspoon vanilla extract.
- Pink glitter sprinkles.
- Make and bake 12 cupcakes using my Simple Cupcakes or Plain Flour Cupcake recipe.
- Leave to cool.
- Mix icing sugar, stork cooking butter and teaspoon vanilla extract together until fully combined.
- Add green food dye until achieve desired colour of grass.
- Pipe buttercream mixture into circles on to cooled cupcakes.
- Use a fork to flatten the edges of the buttercream to the cake.
- Then, use the fork to roughen up the buttercream to make grass effect – it doesn’t need to look perfect!
- Take 6 of the large marshmallows and cut in half horizontally so you now have 12 flatter marshmallows. This will form the body of the rabbit.
- Take the rest of the marshmallows and cut along the diagonal line so you have 12 mini triangles.
- Dip the sticky side of the marshmallow into the pink glitter sprinkles – these will make the feet of the rabbit.
- Add the body of the rabbit to the centre of the cupcake.
- Add 2 of the feet to each body of the rabbit. so the triangle tapers to a point.
- Add 1 smaller marshmallow to the body of the rabbit.
Rabbit Face Cupcakes
This recipe is so versatile you can make rabbit cupcakes too!
- Follow steps 1 – 3 as before.
- Do not dye the butter cream but continue to follow the recipe until step 7.
- You will only need the the triangle marshmallows you used for the feet so ignore step 8.
- Continue following the recipe for steps 9 and 10.
- Instead of putting the triangle marshmallows at the base of the body of the marshmallow, you will only need to put them at the top of the cupcake to form bunny ears.
- And there you go! You can always use a small chocolate for a nose to complete the look.
I hope you enjoy creating these bunny cupcakes. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or share your pictures directly to my Facebook page. Le me know what other gluten-free recipes you would like. Newsletter is now live! Don’t forget to subscribe to make sure you do not miss out on any future blog posts.