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Easter bunny bottom cupcakes

Easter bunny bottom cupcakes

Total Time
55 min
40 min
15 min
The cutest Easter cupcakes have to be these little bunny bottom cupcakes! Mini chocolate cupcakes topped with a marshmallow and marzipan bunny feet.


White self-raising flour

1 cup(s), (150g)

Cocoa powder

2 tbs

Sweetener, xylitol

¼ cup(s), (50g)


½ cup(s), (125ml)


1 medium

Reduced fat oil spread

60 g, melted

Icing sugar mixture

cup(s), (50g)

Queen Food Colour, Rose Pink

2 ml, (a few drops)

Shredded or desiccated coconut

1½ tbs


15 piece(s), white variety, halved (20g)


115 g, sweetened


  1. Preheat oven to 180°C or 160°C fan-forced. Line three 12-hole (1½ tablespoon/30ml capacity) mini muffin tins with 30 paper cases.
  2. Sift flour and cocoa into a large bowl. Stir in xylitol. Whisk buttermilk, egg and spread in a medium bowl until combined. Add to flour mixture and stir until just combined (do not overmix).
  3. Spoon mixture into prepared cases. Bake for 15 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tins for 5 minutes before turning out onto a wire rack to cool.
  4. Place icing sugar in a medium bowl. Add a few drops of water and pink colouring then stir until smooth (add 1-2 drops at a time so icing is pale pink and firm enough to pipe). Transfer icing to a snap-lock bag. Place coconut in a small bowl.
  5. Using scissors, cut a very small opening in 1 corner of the snap-lock bag. Pipe a small amount of icing onto marshmallows (for the bottoms) to stick them, cut-side down, onto cakes (you only need a little smear). Divide 30g marzipan into 30 tiny balls (for the tails). Brush with a little water and roll in coconut. Stick tails on top of marshmallows with a little more icing.
  6. Divide remaining marzipan into 60 pieces and shape each piece into a paw. Pipe icing onto paws to decorate. Once dry, stick paws to cake with remaining icing. Serve.


TIPS: Add a pinch of nutmeg with cocoa in Step 1. Swap buttermilk for skim milk.