We’ve been enjoying the warmer weather of Spring here in Southern California. Well, it’s actually more like Summer temperatures! It’s nice to see some sunshine rather than rain storms for sure. Today, I have a fun and adorable recipe to share with you to welcome Spring! Check out these Easter Bunny Vanilla Bean Cupcakes! Yes, they sure are perfect for the Easter celebrations as well.
Check out my video tutorial above if you haven’t done so. I’ll walk you through, step-by-step, on how to make these cuties, including the Bunny Butt White Chocolate decorations on top of these cupcakes. They are filled with Oreo cookie crumbs inside! Just the white chocolate alone makes a delicious treat.
The base is a Vanilla Bean Cupcake that I made from scratch. These cupcakes are surprisingly easy to prepare and they turned out fluffy, light, and moist! Best of all, this recipe makes exactly 12 cupcakes! You can easily double or triple the recipe if you’re making them for a party.
These cupcakes are topped with a Sweet Vanilla Bean Frosting. I piped the frosting with a Wilton Grass piping tip to mimic the fluffy fur of the bunnies. I’ll list the tools that I used at the end of the post for your reference. If you have a sweet tooth, this is a wonderful smooth and sweet frosting that you’re going to love. But if you prefer a not-too-sweet frosting, you can actually use my Swiss Meringue Vanilla Bean Buttercream recipe instead. Click here to check out that recipe if you’re interested.
See how light and fluffy the cupcakes and frosting turned out!? Each bite is packed with vanilla goodness. You’ll be amazed by how combining a few simple ingredients can turn out to be something so scrumptious!
Here’s the inside look of the Oreo filled white chocolate bunny (see picture above). As I said, it’s super cute and delicious on its own. But they sure make the most adorable topper for these cupcakes.
I hope you enjoy today’s recipe and tutorial! Stay tuned for more fun and festive recipe next week!
Ingredients and Tools Used:
Vanilla Bean Paste (Click here for more information)Oreo Cookies (Click here for more information)
Kerrygold Butter (Click here for more information)
White Chocolate Chips (Click here for more information)
Cake Flour (Click here for more information)
Powdered Sugar (Click here for more information)
Pink Pearl Dust (Click here for more information)
Lemon Extract (Click here for more information)
Wilton Cupcake Pan (Click here for more information)
Bunny Butt Candy Mold (Click here for more information)
Easter Cupcake Liners and Picks Combo Kit (Click here for more information)
Baking Powder (Click here for more information)
Baking Soda (Click here for more information)
Stand Mixer (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)
Measuring Spoons Set (Click here for more information)
Rolling Pin (Click here for more information)Cooling Racks (Click here for more information)
Easter Bunny Vanilla Bean Cupcakes:
Makes 12 cupcakes
Ingredients for the Oreo Filled Bunny Butt White Chocolate:
6 ounces of white chocolate
6 Oreo Cookies, finely crushed
1/2 teaspoon lemon extract
1/2 teaspoon pink luster dust
To Prepare the Bunny Butt Chocolate:
Temper and melt the white chocolate (https://goo.gl/Tevin2). Fill the bunny candy mold with a teaspoon of melted chocolate. With the back of a spoon, spread the melted chocolate to coat the mold.
You only want a thin layer of chocolate, carefully spoon out any excess. Let it set at room temperature for a few minutes. Apply a second coating of chocolate into the cavities of the mold.
When chocolate is completely set. Fill each cavity with half a teaspoon of crusted Oreo. Top the Oreo with remaining white chocolate and let chocolate set completely. Invert the mold and the chocolate should come out easily.
In a small dish, mix the lemon extract and luster dust with a small cake decorating brush. Paint the paws of the bunny chocolate with the pink luster dust mixture. Store in air tight container until ready to use.
Ingredients for the Vanilla Cupcakes:
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of kosher salt
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
4 tablespoons melted butter
1 tablespoon plain yogurt
1 large egg
1 teaspoon vanilla bean paste
To Prepare the Vanilla Cupcakes:Preheat your oven to 350F. Line a cupcake tin with cupcake liners.
In a large measuring cup, add milk, oil, butter, yogurt, egg, and vanilla bean paste. Whisk until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, and salt. Turn mixer on low speed and mix for a minute to combine.
Add the milk mixture into the stand mixer in a slow and steady stream. Scrape the sides and bottle of the bowl and mix for another 20 seconds.
With a large ice cream scoop, fill each cupcake liner 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Cool cupcakes on a wire rack completely before frosting.
Ingredients for the Fluffy Vanilla Bean Frosting:12 tablespoons softened unsalted butter (room temperature)
3 cups powdered sugar
1 tablespoon milk, room temperature
1 teaspoon vanilla bean paste
To Prepare the Fluffy Vanilla Bean Frosting:In a large bowl, sift powdered sugar and set aside.
In the stand mixer fitted with the paddle attachment, beat the softened butter for 5 minutes until fluffy and pale.
Add half of the powdered sugar and whisk well. Scrape the sides of the bowl and add in the remaining half of the powdered sugar. Add milk and vanilla bean paste. Continue beating the frosting for another 5 minutes or until light, smooth, and fluffy.
To Assemble:
Place frosting into a large piping bag fitted with the Wilton #233 grass icing tip. Fill the pastry bag with frosting and pipe frosting onto the cooled cupcakes. Top with decorated bunny chocolate and bunny ears tooth picks. Enjoy!
