Decorating cupcakes is so mush fun to do and it’s actually not so much equipment that is needed to create them.
A little preparation in making ears, feet and some flowers. Ears and feet, I made by hand. And for the flowers I used a litle cookie cutter.
If you invest in some piping bags and some large opend round tip and open star tip, then you have what you need to get started. Do you fancy some colored butter cream, it also acquire some gel colors. Berries add colors to butter cream and also provides wonderful flavor
My sweets easter rabbits is submitted as my contribution of Dr. Oetker’s contest to become «Miss Cupcake 2011» so I hope you will vote by opening the link and press Gilla/Like button above the picture.
Voting ends June 15th.
24 pcs – 19 pcs done if you make hares. (4 heads, 4 butts and 11 with a swirl)
- 14 oz (400 gr) flour
- 10.5 oz (300 g) sugar
- 1 leveled tbsp baking powder
- 1 / 2 teaspoon salt
- grated rind from 1 orange
- juice from 3 medium orange
- 1 tablespoon lemon juice squeezed or from a bottle
- 3/4 C minus 3 tbs (1.5 dl) canola oil
- 3 large eggs
- 1/4 C minus 1.5 tbsp (0.5 dl) milk
Vanilla Butter Cream
I made 4 portion of the butter cream and devided as follows:
- 2 portion of: 130 gr white butter creamfor the cake ball and the rest I colored green.
- One portion yellow
- One portion pink
- 6 tablespoons soft butter
- 10.5 oz (300 gr) icing sugar
- 1 /2 teaspoon vanilla extract or other flavor
- a pinsh of salt
Cake Ball rabbit heads and butts:
- 5 of the cupcakes
- 4.5 oz (130 gr) white butter cream
- Cocoa / Nesquik may also be added.
- 7 oz (200 gr) melted white chocolate
Ears and feet:
- Marzipan, MMF, sugar paste
Wash the orange and grate the outer orange peel.
Then press the juice of all three Oranges.
In another bowl whisk the eggs .
Add the milk and canola oil and whisk in with the eggs.
Use the mixmaster or a standing mixer. Combine all ingredients by pouring the liquid ingredients into the flour mixture. Beat until smooth.
Incert muffin liners in a muffin tray and fill eashe 2 /3 with batter.
Bake at 350 F (180 C) for 25 minutes , or until a stick poked in the center of a cupcake comes out dry.
It is important that they are completely cooled before being decorated with butter cream. I leveled the top peake of the 8 cupcakes I wanted to decorate with cake balls.
Crumble up 5 of the cupcakes in a bowl and add 4.5 oz (130 gr) of butter cream add a little extra vanilla if desired.
Mix everything together well into a sticky dough and form 8 balls in the right size for head and butts and 4 smaller balls for tails. Let them cool .
Melt white chocolate in a double boiler and dip each cake ball to completly covered in chocolate, remember to put their tails on before the chocolate sets completely.
Poure 150 grams powdered sugar in a mixing bowl and add the butter. Beat together and add remaining powdered sugar. Start adding the milk until the butter cream is at the right consistency.
At last add flavor and then the color.
It seams we now have all the bits and pieces, so lets ansamble it all 🙂
Take a round pointed stick as a knitting needle and pierce holes where you want the ears and eyes. Incert the ears and feast eyes in the holes.
Ansamble the cupcake and cake ball and pipe geen grase around the edge.
I attached the feet with the remaining melted chocolate.
In a piping bag I carefully added the tree colored butter cream and gently piped swirls ontop of the remaining cupcakes.
sweets 2 share