Aren’t these the cutest things?! I spotted the idea while cruising Pinterest and was immediately drawn in by their whimsical, minimalist charm. They’re so simple, yet so perfect for Easter. I had to make a vegan version.
My vanilla cupcakes are nice and moist (thanks to the addition of yogurt), and topped with a plain white buttercream frosting (I did not add vanilla to the frosting, so to keep it as white as possible). The ears are simply marshmallows, cut in half diagonally, and then pressed into pink sugar. How easy is that?
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Bunny Ear Cupcakes
Recipe Type: dessert
Makes: 12 cupcakes
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/2 cup Plain Non-Dairy Yogurt 1
- 1/3 cup Grapeseed Oil (or other light tasting oil)
- 2 tbsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 6 tbsp Vegan Butter (I use Earth Balance)
- 6 tbsp Shortening
- 1 1/2 cups (180g) Powdered Sugar
- 1 tbsp Plain Non-Dairy Milk (I used unsweetened almond)
- 12 Vegan Marshmallows (must be full sized, not minis)
- 1 tbsp Pink Coloured Sugar
to make the cupcakes:
Pre-heat oven to 350°F and line muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In another bowl, add the milk, yogurt, oil, vinegar, vanilla. Whisk until thoroughly combined. Add to the dry mixture and whisk until just smooth.
Divide batter between the lined muffin cups (fill to 2/3 – 3/4 full). Bake for 16 – 20 minutes, or until an inserted toothpick comes out clean.
Allow to cool for 5 minutes before transferring to cooling rack. Cool completely.
to make the frosting:
Beat the vegan butter and shortening together until smooth. Add the sugar and beat until light and fluffy (1 – 2 minutes). Add the milk and beat on high for another 2 – 3 minutes, scraping down sides of the bowl as necessary.
After they have cooled completely, frost the cupcakes. I piped mine on using an Ateco 806 tip, but feel free to spread the frosting on with a knife. Whichever method you use, be sure that the frosting is thick enough to secure the marshmallows into.
Make the bunny ears by cutting a marshmallow in half diagonally, with scissors. Immediately press the sticky, cut side into the coloured sugar. Then press the marshmallows, pointy side up, into the frosting. Make sure to press the ears deep enough into the frosting that they stay secured.
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.