Best 7 Snow Bunny Cupcake Recipes

SPINACH OLIVE OIL CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners.
• Puree the spinach to measure 1 cup. Sift together the flour, baking powder and salt into a bowl. Blend the sugar and eggs until creamy in the bowl of a stand mixer fitted with the paddle attachment, add then add the oil, lemon juice, vanilla and spinach puree and blend to combine. Slowly add the dry ingredients and mix for 30 more seconds.
• Bake for 14 minutes, then let cool completely.
• For the tomato marmalade: Bring a pot of water to a boil. Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath. Peel, seed and dice the tomatoes. Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.
• For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft. Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt.
• For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade. Pipe the tops with the buttercream frosting and garnish with more tomato marmalade.

CAMPFIRE CUPCAKE

Steps:

• In a small bowl, mix the frosting with green gel food coloring. Spread the green frosting over the chocolate cupcake. Finely chop the malt balls and sprinkle over the cupcake to resemble dirt.
• Cut the chocolate chew in half lengthwise. Cut both halves in half again lengthwise to make 4 logs. Arrange 3 of the logs in a triangle in the center of the cupcake (eat or discard the fourth log).
• Using scissors, snip the gummy bears into small pieces. Arrange the snipped gummy bears in the center of the logs to create a fire. Poke a mini marshmallow on the tip of each pretzel. Stick the pretzels in the frosting to form a tripod that meets in the center.

CARAMEL CASHEW CUPCAKE

Steps:

• Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.
• For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.
• Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.
• To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days.

BUNNY FACE

Steps:

• Dip the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

SNOW BUNNY CUPCAKE

Steps:

• Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers.
• Preheat oven to 350ºF. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Whisk the milk and vanilla extract together in a small bowl.
• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

EASTER BUNNY CUPCAKES

Steps:

• Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes.
• To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.