Easter cupcakes recipe
What is it with Easter and baking? There’s just too many things one can bake with cute little rabbits and lovely easter eggs. Today we want to share these Easter cupcakes with you so you can surprise your little ones with the cutest Easter treat!
Step 1. We start modeling the bunny and the carrots. We need white, pink, green and orange fondant
Step 2. For the bunny we use white: let’s make a bigger ball, two medium-sized ones and a small one for the tail. And two small pink balls for carrots, many orange balls and many green ones, a little smaller.
Step 3. Squeeze the larger ball slightly and make it slightly oval, then cut half to form the bottom of the rabbit. With the two balls we form the legs in the shape of a drop and with a knife we cut the fingers. With the rose we form a small elongated ball and then three very small rounds to make the impressions of our leg. The small ball will be the tail.
For the carrot, we take the orange ball and roll it in the palm of the hand, crushing one end to form a small cone. With the green we make a small flat strip with a roller and cut it with a small knife creating small stripes.
Step 4. With a little water stick your legs and tail to the bottom. Let’s make a hole in the orange cylinder and roll our green fringe over itself, closing the lower end. Stick the bangs into the hole in the carrot with a little water.
Step 5. Here is our bunny rabbit ready to dive into the enamel. With a knife we cut the carrots to make them more real.
Now we bake gluten-free carrot muffins
Ingredients: 4 eggs; 200 g of sugar; 170 ml of corn oil; 140gr of rice flour; Potato flour 80gr; 60 gr of cornstarch, 1 teaspoon of baking soda; 1 teaspoon baking powder; grated rind of half organic lemon; 300gr of grated carrots; 1 pinch of salt.
Step 1. Beat the eggs with the sugar and oil.
Step 2. Sift flour, salt, baking powder and baking soda.
Step 3. Add the flour a little at a time, continuing to assemble.
Step 4. Finally add the carrots and the lemon zest.
Step 5 Fill the cups 2/3 with the dough and bake at 180 ° for 30 minutes.
Step 6. Start and let cool in a rack.
Step 7 For the glaze, add 400 grams of icing sugar for a long time with 200g of soft butter + a few drops of green dye, until you get a smooth cream.
Step 8. With the bag a poche we decorate the top part of the cupcake creating the effect of the grass.
We sank the bunny in the frosting and the carrots around.
Here are our Easter cupcakes ready to eat!
For another decorating idea we decorate with chocolate glaze and Easter eggs to create a sweet nest.
We wish you a very Happy Easter!
Collaboration: Il Dolce di Dede
