Easter bunny cakes
Makes: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Tara Fisher
Easter bunny cakes
Our easy Easter bunny cakes are made with marshmallow frosting and finished with marshmallow bunny ears!
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
493Kcal
Fat
25gr
Saturates
15gr
Carbs
62gr
Sugars
45gr
Fibre
1gr
Protein
5gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g self-raising flour
- 40g cocoa powder
- 200g caster sugar
- 200g softened unsalted butter
- 150ml soured cream
- 2 medium eggs
- 1 tsp vanilla extract
For the marshmallow frosting
- 100g softened butter
- 200g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 100g white marshmallows (or 100g marshmallow fluff)
To decorate
- 12 white marshmallows
- 15g pink glimmer sugar from a 75g pot, or hundreds and thousands
- chocolate writing icing tube
Step by step
Get ahead
The uniced cupcakes can be made the day before and stored in an airtight container, or frozen for up to 1 month. The marshmallow frosting can be made a day ahead and chilled; remove from the fridge for 2-3 hours to soften before piping. The cupcakes can be decorated a few hours before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with cupcake cases.
- Sift the flour, cocoa and ½ teaspoon salt into a mixing bowl then stir in the sugar. Beat in the soft butter. Combine the soured cream, eggs and vanilla together in a separate bowl or jug then mix into the cake batter until smooth. Divide between the cases.
- Bake in the oven for 30-35 minutes until firm. Cool on a wire rack.
- Meanwhile, prepare the frosting. Beat the butter, icing sugar, milk and vanilla extract together until smooth and fluffy. Tip the marshmallows into a Pyrex bowl (china will overheat), and microwave for 30-60 seconds until the marshmallows are just melted and slightly puffy (if using marshmallow fluff, there's no need to heat it). Add the melted marshmallows or marshmallow fluff to the frosting and beat again until smooth. Chill the frosting in the fridge to firm up for about 45 minutes, so it holds its shape when piped.
- For the bunny ears, cut each of the 12 marshmallows in half on the diagonal from top to bottom. Tip the pink sugar onto a saucer and press the cut surfaces in the sugar. Set aside.
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To decorate, transfer the frosting to a piping bag with a 1.5cm plain nozzle and pipe on top of the cooled cupcakes. Add ears to each cupcake (keep them close together so that they look like a bunny rather than a mouse) then draw on eyes and a mouth using the chocolate writing icing.
More Easter ideas
Mini egg cake
Easter cupcakes
Easter nest cake
Chef quote
These cute cupcakes will delight young and old (but let's face it, they are especially child-friendly!). They are surprisingly easy to make and decorate; maximum impact for relatively little effort.
