Blooming Bunny Ear Cupcakes are a sweet ending for Easter or fun to hop over to your spring dessert table!
These Blooming Bunny Cupcakes are as fun to make as they are to eat! I used some Russian Piping Tips that I’ve seen pop up all over the Internet recently. They’re larger than regular decorating icing tips and allow you to create a complete flower in just one squeeze.
You can find Russian Piping Tips online, varying in price and design. My set came with 7 assorted tips and a bonus leaf tip for $11.99. I’ve only experimented with two of the seven tips but I’m looking forward to growing frosting flowers with all of them!
The trick to using these tips is in the frosting. You want to use an American-style buttercream recipe so that the icing will hold its shape. If your frosting too soft, the piped design will look like a blob of frosting instead of a flower. You can also doctor a can of store-bought can of frosting by adding 1 cup of confectioners’ sugar, so it will hold the flower shape when piped.
Here’s an easy tip to fill your piping bag with frosting: Use plastic wrap!
Spoon your frosting onto a piece of plastic wrap. Roll up the plastic wrap, twisting the ends to seal it and transfer your frosting to your piping bag. If your piping tip is an open design, you can thread the twisted end through the opening and then cut the end. If your tip is a closed design or too narrow to thread the end through, cut the end off before adding it to your piping bag.
If you want to make your flowers two-tone or add some striation to the flowers, you can stripe the plastic wrap first with your gel coloring using a toothpick. For two-tone flowers, spread your lighter color frosting in approximately a 4 x 6 inch block.
Add a layer of darker or contrasting color frosting down the center of the lighter frosting and roll your plastic wrap up pulling the lighter color over and around the darker color, twisting the ends to seal the plastic wrap. Cut off one end of the plastic wrap and feed the cut end of the “plug” of frosting into your piping bag, fitted with your Russian piping tip.
Spread a thin layer of frosting on the cupcake for the flowers to adhere to. Place the tip at a 90° angle to the surface of the cupcake. Then pull the bag straight up slowly releasing the pressure at the same time. Start in the center with one flower or a cluster of three flowers, then pipe the rest the flowers to cover the surface of the cupcake. Use a leaf tip to go back and fill in any blank spaces.
To make the candy bunny ears, I used Wilton Candy Melts. I found my Candy Melts at Michaels.
Melt Candy Melts according to package instructions in the microwave. I use a zip top plastic bag to melt them in, massaging the bag to distribute the heat as I was microwaving and keeping the bag vented about an inch to prevent overheating the candy. Make a tiny snip off of one corner of the bag and pipe the bunny ears on wax paper, layered over your paper template. You can free hand bunny ears or download a template for bunny ears here.
Note: Ziploc brand plastic bags are BPA and Dioxin free so they’re safe for microwaving food, but if you’re concerned about using plastic bags in the microwave, melt your candy melts in a microwave safe bowl and transfer your melted candy to the bag for piping.
I discovered it helped if the candy coating cooled down a bit after they were melted so the candy coating had a slower “flow” so I could control the design a little better. There’s a learning curve in piping the melted candy coating, but you can remelt any mistakes and start over! Allow to the ears to sit to firm up. You can speed up the process by chilling them in the refrigerator until set, about 10 to 15 minutes.
After bunny ears are firm you can set them aside, even making them a day or two ahead before assembling your cupcakes. Place ears very gently down into piped flower frosting so they don’t break.
I’m joining a group of talented bloggers and hopping into Spring with a Spring Tablescape Blog Hop this week through March 24th.
Hop over HERE for Spring table inspiration.
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