Easter Bunny Mini Cakes
Bunny Mini Cakes are a fun Easter dessert that is a unique take on an Easter Cupcake.
Ingredients
- 2 boxes of White Cake Mix
- 2 batches of The Best Buttercream Frosting
- Wilton Color Right Food Coloring - Pink, Blue, Yellow
- Jumbo Marshmallows
- Pink Sparkling Sugar
- Round Cookie Cutter
- Pink Mini Jelly Bean or a Pink Sixlet
- Decorating Bags
- Wilton 2D Decorating Tip
Instructions
- Prepare the batter from two boxes of White Cake Mix and split them into four equal portions.
- Tint the cake batter four different colors - Pink, Yellow, Purple and Blue.
- Line a medium sized cookie sheet with parchment paper and pour the cake batter into the cookie sheet. Let it settle on a flat surface for 15-20 minutes.
- Bake the cakes according to the instructions on the box for 20 minutes.
- Use a round cookie cutter to cut out the cake layers.
- Make two batches of our Best Buttercream Frosting.
- Add a circle of frosting between each layer of cake.
- Use a Wilton 2D frosting tip and a decorating bag and pipe a swirl of three full circles of buttercream frosting on top of the cupcake.
- To make the bunny ears you will need Jumbo Marshmallows and Sparkling Sugar or Sanding sugar in pink. Slice off two diagonal pieces of marshmallow from the flat end of the marshmallow. Lay the sticky part of the marshmallow in the pink sparkling sugar. Now you have your pink bunny ears!
- Stick the pink marshmallow bunny ears into the buttercream frosting and use a mini jelly bean or a pink sixlet to make your bunny nose!
- Don't forget the Buttercream Frosting Bunny Tail!
Notes
Food Coloring Forumlas
Pink = 6 drops of Wilton Color Right Pink Food Coloring
Yellow = 1 drop of Wilton Color Right Yellow Food Coloring
Purple = 10 drops of Wilton Color Right Pink Food Coloring and 4-5 drops of Wilton Color Right Blue Food Coloring
Blue = 3 drops of Wilton Color Right Blue Food Coloring
Storage Instructions
Because the sides of the mini cakes are not covered with frosting or a cupcake liner, they are going to get stale faster than a regular cake or cupcakes would. Ideally, you should make these cakes no more than one day ahead of the time you will be serving them. If you are going to be short on time, you could make the four colored cakes ahead of time, cut them out into circles and then freeze the circles. Then wait to frost and assemble the Easter Bunny cakes the day before your party or event. Store the finished mini cakes in the refrigerator overnight but remember to take them out of the refrigerator and let them come back up to room temperature for least 2 hours before serving. In our opinion, a cold cake is not a tasty cake!
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!