Easter Bunny Cupcakes

Easter Bunny Cupcakes

This is one cute recipe for the fluffiest Easter ever! Whip these up for a buttery treat that will hop right off your table.

Prepare Ahead

You'll need 2 tsp of cooled boiled water for this recipe.


  1. 1

    Line a cupcake pan with pink paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.

  2. 2

    Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.

  3. 3

    Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.

  4. 4

    Beat together the Stork with Butter, icing sugar and vanilla to make the frosting. Beat in the cooled boiled water to form a smooth spreadable consistency.

  5. 5

    Cover the tops of the cupcakes with frosting, spreading with a palette knife.

  6. 6

    With scissors or a knife cut a white marshmallow in half to form the ears. Add pink writing icing to the centres of each, and add to the top of the cupcake.

  7. 7

    Draw the bunny’s eyes with the melted chocolate using the toothpick.

  8. 8

    Pipe the bunny’s mouth with the melted chocolate and add a pink ball sprinkle for the nose.


  • 12 cupcake cases
  • 275g Stork with Butter, 150g for cupcakes, 125g for frosting
  • 110 caster sugar
  • 3 eggs
  • 2 vanilla extract, 1 tsp for cupcakes, 1 tsp for frosting
  • 150g self-raising flour
  • 50 white chocolate, grated
  • 350g icing sugar
  • 12 white marshmallows
  • 1 pink writing icing
  • 25 melted dark chocolate
  • 1 ball sprinkles

Makes 12  cupcakes

Total time required 40 mins

  • Preparation time: 20 mins
  • Cooking time: 20 mins

Stork Recipes This recipe has been kindly provided by Stork.