Spring has officially arrived, which means it’s time to start thinking about your springtime desserts! For Easter, I love these cute holiday cupcakes that — believe it or not — are easier to make than they look.
Put on your bunny ears and hop to this tutorial to create adorable Easter cupcakes!
What you need:
- Fondant in yellow, light yellow, orange, white, pink, black and light green
- Fondant rolling pin with 1/8″ and 1/16″ guide rings
- 1/4″ wooden dowels
- Medium ball tool, modeling tool, knife tool and modeling stick (in a set like this)
- Precision knife
- Rolling pastry cutter
- 7/8″ round circle cutter
- 2¼” round fluted cutter
- Round decorating tips Nos. 1, 10 and 12
- Medium teardrop cutter
- Water or edible glue and brush
- Pink shimmer dust and brush
- White soft gel paste and toothpick
- Tylose powder (optional)
Make the chick’s head
Roll yellow fondant into a ball, approximately 1″ around. To make it a bit stiffer, you can add a pinch of tylose powder so it dries a little quicker. (We have more tips for drying fondant faster right here.)
With a medium ball tool, make two indentations for the chick’s eyes.
Roll out black fondant with the rolling pin and 1/8″ guide rings. Cut out two circles with round decorating tip No. 10. Roll each circle into a ball, then apply some water and glue it to the eye socket. Press it down a bit to make sure it fits properly.
Add the chick’s features
Roll out light yellow fondant thin with the rolling pin and 1/16″ guide rings. Cut out a circle with the 7/8″ round cutter. Apply some water or glue to the circle and glue it to the bottom half of the chick, tucking the bottom underneath.
Roll out yellow fondant thick with the rolling pin, using the ¼” wooden dowels as guides. Cut out three medium teardrop shapes.
For the wings, take one of the yellow teardrops and smooth out the perimeter. With a knife tool, make two indentations starting at the center tip and moving vertically up and over the wider end of the teardrop, spacing them equally. Then, trim the pointed end with the precision knife and glue the wing to the side of the chick.
Repeat these steps with the remaining two fondant teardrops. Glue one to the other side of the chick. The last one goes on top of the chick, but wait to actually glue it on till a little later.
Roll a bit of orange fondant with the rolling pin and 1/8″ guide rings. Cut out a circle with round decorating tip No. 10. Roll it into a ball, then shape it into a cone to make the chick’s beak. Glue it in place just above the light yellow portion on the chick.
Roll additional orange fondant thick with the rolling pin, using the ¼” wooden dowels as guides. Cut out two circles with round decorating tip No. 12. Roll one of the circles into a ball. Use the knife tool to make two indentations and flatten it out a bit with your fingers to create the chick’s foot. Repeat these steps to create the other foot, then glue them both onto the chick.
Add the bunny ears
Roll white fondant thick with the rolling pin and ¼” wooden dowels. Cut out two teardrop shapes with the cutter. Round out the perimeter of the shapes with your fingers while elongating them a bit. Make an indentation on the wider end with the modeling tool.
Roll pink fondant with the rolling pin and 1/8″ guide rings. Punch out two circles with round decorating tip No. 12. Form each circle into a teardrop shape.
Glue the pink teardrop in the indentation of the white larger teardrop. Use the modeling tool to make another indentation, pressing the pink into the white. Then, cut off the pointed end with the precision knife to create the bunny ear. Repeat these steps to create the second ear.
Roll out additional white fondant with the rolling pin and 1/8″ guide rings. Use the rolling pastry cutter to trim a strip for the headband. Trim it to a size that will fit over the chick’s head. Glue the headband onto the chick, then carefully glue the bunny ears and the tuft of feathers. If necessary, use tools or containers to press up against the ears to hold them up as they dry.
Make the topper’s base
Roll out light green fondant with the rolling pin and 1/8″ guide rings. Punch out a circle with the 2¼” fluted cutter. With round decorating tip No. 1, punch through the scallops of the fondant circle, then use the small modeling stick to clean out each hole.
Once the fondant chick has dried a bit (usually overnight), use a brush dipped in pink shimmer dust to make rosy cheeks. You can also add a bit of shine to the inside of the bunny ears.
Then, flatten the tip of a toothpick by pressing it down on your work surface. Dip the dull end of the toothpick in whitem soft gel paste and lightly press it on the chick’s eye.
Turn the toothpick around the pointy tip, dip it in the soft gel paste and make the smaller “glimmer” on the same eye. Repeat with the second eye.
Glue the chick to the light green scalloped disc. You can make additional “wings” with pink fondant to serve as little flowers. Allow to dry thoroughly prior to topping your cupcakes!
Learn from Lynlee!
Master all of Lynlee’s tried and true methods in her online class, Birthday Cupcakes in a Snap. Ask questions, get hours of close-up instructions, and watch whenever, wherever, forever.