If you’re looking for a fun and tasty Easter dessert, I’ve got the perfect recipe for you today – these cute and easy Easter Bunny cupcakes! The recipe I’ve shared below is my take on a delicious recipe idea from Dr. Oetker, who are celebrating Easter in a rather unusual and very fun way this year, by creating a super fun, 7ft chocolate Bunny Bum! The entirely edible Bunny Bum was crafted by baking expert Juliet Sear and took over 110 hours to create using over 450kg (more than 3,000 bars!) of Dr. Oetker Fine Cooks’ Chocolate.
The Bunny Bum first make its appearance in London on Wednesday and will be hopping up to Manchester on the 18th March, so if you’re in the area, be sure to keep your eyes peeled for it! If you aren’t lucky enough to see it in the ‘flesh’, you can replicate the edible Bunny Bum in miniature form instead, with the help of this fun cupcake recipe!
I’ve shared my twist on their original recipe below, which I adapted to create a dairy free version (see notes at the end) and also added an extra secret ingredient. I decided to give the cute little bunnies something to dig for, so for my secret ingredient I added some grated carrot to the cake mixture, I do love some sneaky hidden vegetables and I thought that carrots were the natural choice for a bunny cake! When baked, the carrot completely disappears into the cake so you’d never guess it was there, but it makes for an extra moist cake with hidden goodness. Why not challenge your child to guess what the secret ingredient is, or better yet, let them help you make these tasty cupcakes themselves!
One new thing I learnt from this project was the brilliantly simple technique for making modelling paste from chocolate by adding Dr. Oetker liquid glucose. I’ve never tried this method before, but it was so easy to do and I was very impressed with the results. I look forward to experimenting with this method some more very soon, it’s such a great way to make cake decorations and a fun project for kids to try too – it’s a lot like edible playdough and very easy to make and use.
Easter Bunny Cupcakes Recipe
For the cakes:
- 125 g dairy free spread or margarine
- 125 g soft light brown sugar
- 2 large eggs
- 125 g plain flour
- 1 sachet/ 25 g Dr. Oetker Fine Dark Cocoa Powder
- 2 sachets/ 10 g (2 tsp) Dr. Oetker Baking Powder
- 50g grated carrot
- 200 g Dr. Oetker Milk Fine Cooks’ Chocolate
- 15g Dr. Oetker White Chocolate Chips
- 125g Dr. Oetker Liquid Glucose
- 100g dairy free spread or 125g unsalted butter, softened
- 225 g icing sugar
- 2.5 ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
- 1 tube Dr. Oetker Lime Green Gel Food Colour
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.
Pop the margarine into a mixing bowl then add the caster sugar and eggs. Sift the flour, Cocoa and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
Add the grated carrot to the bowl and stir until completely combined with the cake mixture.
Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
To decorate, break up the milk chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water, and leave to melt. Remove from the water and stir in the Liquid Glucose to form a thick paste. Scrape on to a piece of baking parchment and leave to cool – the mixture will become firm and pliable when cold. Try to avoid prolonged chilling as the paste will become too hard to mould.
Put the spread or butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar until creamy and soft and add Vanilla Extract. Mix in the whole tube of Green Gel Food Colour. Thickly spread the icing on top of each cup cake, right to the edge.
Divide the Milk Chocolate paste into 13 equal pieces, and form 12 portions into balls. Place a ball on top of each iced cake. Use the remaining portion of paste to make 12 pairs of bunny feet on the baking parchment.
Take 24 of the white chocolate chips and cut the pointy tops off each one. Push a chocolate chip point side down into each bunny foot and score bunny toes with a small knife. Gently press two bunny feet onto the side of each of the bunny bodies. Top each bunny body with one a white chocolate chip for a tail.
Serve and enjoy!
NOTES: If the moulding paste becomes too hard to work with, you can pop it in the microwave for 5-10 seconds to soften it up again.
I tweaked this recipe to make it dairy free, but it works perfectly with dairy ingredients too, if you’d prefer to use them. When testing this recipe, I also made half of my bunnies with dairy free dark chocolate which worked just as well as the milk chocolate. I suggest cutting up mini marshmallows to use in the place of the white chocolate chips if you need your recipe to be completely dairy free.
Disclosure: This blog post was commissioned by Dr. Oetker. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.