Vanilla Blueberry Easter Bunny Cupcakes

Harry came to visit me for about 10 days and we finally had the chance to make up for missed conversations, wonderful memories, hatching plans, walks around the British capital, watching culinary shows, cuddling on the sofa and lots of laughter. The thing that we devoted most of our time to though, was our so favourite blog. We haven’t baked anything together for a long time and since Easter is just around the corner, we had a great opportunity to make a few Easter desserts. These cute Easter Bunny cupcakes with blueberries appeared during one very snowy Saturday morning and disappeared for less than 5 minutes on Monday when I decided to share them with my colleagues. They look adorable and I’m sure everyone will love them.

Ingredients for 18 Easter Bunny Cupcakes:

• 250 g flour
• 250 g butter, softened
• 200 g sugar
• 150 g blueberries
• 115 ml milk
• 4 large eggs
• 2 tsp. baking powder
• 1 ½ tsp. vanilla essence
• ½ tsp. salt
• Rind from 1 lemon

For the Buttercream:

• 400 g powdered sugar
• 150 g cream cheese
• 125 g butter, softened
• 1 tsp. vanilla

For the Easter Bunnies:

• 150 g white fondant
• 40 g light pink fondant
• Edible markers
• Powdered sugar for sprinkling

Easter Bunny Cupcakes Preparation:

1. Preheat the oven to 175°C. Place paper cups into a muffin baking tin.
2. In a big bowl, mix together all ingredients without the blueberries until a smooth and light mixture is obtained. Stir in the blueberries. With a spoon transfer the cupcake mixture into the cups.
3. Bake for about 20 minutes. Before taking them out of the oven, check with a wooden skewer if they are done.
4. Place the cupcakes onto a cooling rack and set aside to cool. Don’t start decorating with the buttercream before they are completely cool as otherwise the frosting will get runny.

Buttercream Icing Preparation:

1. In a big bowl mix together the butter, cream cheese and vanilla.
2. Gradually add the sifted powdered sugar and continue mixing. The buttercream icing is ready when it’s thick and shiny.
3. Transfer the frosting into a piping bag or piping pot and decorate the cupcakes. Do not pipe too much as you will need to place the Easter bunnies on top.

Fondant Bunny Preparation:

1. Sprinkle your working surface with powdered sugar or corn starch. Roll out the white fondant to 3-4 mm thickness. Using a round cookie cutter cut out 18 circles (ca. 4 cm in diameter) for rabbit heads. With the help of the same cookie cutter but using only one of its ends, cut out and shape 36 floppy bunny ears.
2. Roll out the pink fondant and cut 18 small circles using a fondant plunger cutter. Shape them to look like cute little noses. Lightly brush with water one side of the bunny nose and place it onto a rabbit “head”. Repeat the procedure until you run out of Easter bunnies to decorate.
3. You can also make little ribbons. We used clover plunger cutters to make them. Brush the back of the ribbon with water and place it in the upper part of your bunny face.
4. Using a black edible marker draw eyes, whiskers and mouth. Make the faces look different and having different expressions, as this will give more character to your Easter cupcakes.
5. Using a pink edible marker, paint the “inner” part of the ears. Place everything together onto the cupcakes and admire your cute Easter Bunny Cupcakes.