Strawberry Bunny Cupcakes Recipes

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STRAWBERRY BUNNY CUPCAKES



Strawberry Bunny Cupcakes image

The clever details on these adorable cupcakes make them an especially fun Easter treat, from the ramen noodle "whiskers" to the tiny candy "cotton tail."

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 11

24 regular-size pink paper baking cups
1 box Betty Crocker™ Super Moist™ strawberry cake mix
Water, vegetable oil and eggs called for on cake mix box
2 bags (12 oz each) white candy melts
2 bags (12 oz each) pink candy melts
24 white candy-coated chocolate candies
3 containers (12 oz each) Betty Crocker™ Whipped strawberry frosting
48 miniature semisweet chocolate chips
24 pink candy-coated chocolate candies
24 miniature red candy hearts
24 uncooked somen noodles, each broken into 6 pieces

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place pink paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, line cookie sheet with cooking parchment paper. Melt white candy melts as directed on package; pour melted candy into squirt bottle. Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy. Refrigerate 30 minutes or until firm.
  • Use drop of melted white candy to attach 1 white candy-coated chocolate candy to paper baking cup for bunny tail; hold 30 seconds or until set. Repeat with remaining white candy-coated chocolate candies.
  • Spread 3 tablespoons frosting on each cupcake top. On front of each cupcake (side opposite the bunny tail), add 2 chocolate chips for eyes, 1 pink candy-coated chocolate candy for nose and 1 red candy heart, turned upside down, for mouth. Insert 3 noodle pieces on each side of nose for whiskers. Gently press 2 ears into top of each cupcake.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY CUPCAKES



Strawberry cupcakes image

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries, halved, or 12 small whole strawberries

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
  • Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
  • Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

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