I am so excited Easter is finally here and it time to celebrate with my family! This has been such a stressful few weeks, it’s nice to have a day to celebrate and focus on something positive!
This is a very different Easter for my family, we have about 20 fewer guests to celebrate with, but nevertheless, Easter dinner must go on!
In my household, Easter ham is a must! It would not be Easter if there wasn’t a gorgeous ham in the centerpiece with yummy potatoes on the side. Oh my gosh, dinner can’t come fast enough!
I wanted to make a really special dessert for this Easter to help raise our spirits, but I didn’t want to make anything too big and heavy, because we’ve probably consumed our weight in ham by the time dessert comes around! That’s when I decided on these sweet little bunny tails! I think these are the cutest things ever! You have the soft texture of the cupcake paired with the chewy sweet marshmallow and the perfect little crunch of the coconut! Seriously, these are so delicious and absolutely worthy of their spot on the Easter table!
I made these the day before Easter and they were still so perfectly moist for dinner! Perfect to make ahead and leave all the kitchen space for the main event! These are also a perfect dessert to make with family! There’s a bunch of little steps that would be so fun to get family members involved!
There are about three different steps for these cupcakes and once the marshmallow is made you do have to work a little bit fast, so make sure that you have everything set up! I suggest having the coconut on a plate beside you, have the cupcakes filled with frosting, so you just get to piping marshmallow right away!
1 cup of flour
1 cup of sugar
6 tablespoons of cocoa powder
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/4 cup of flavorless oil
1 splash of vanilla
1/2 cup of milk
1 splash of vinegar (probably about 1 teaspoon)
1/2 cup of hot water
3/4 cup of water
Two packets of gelatin
3/4 plus two tablespoons of sugar
1/2 cup of light corn syrup
1 teaspoon of vanilla
2 drops of almond extract
sprinkle of salt
Shredded sweetened coconut
To start with the cupcakes, preheat the oven to 350 degrees. In a bowl, mix together the flour, sugar, baking powder, baking soda, and cocoa powder. Whisk to combine. In a measuring cup, add half a cup of milk with the splash of vinegar. This is how you make your own buttermilk! After the milk has sat for about 1 minute or so, add the milk, eggs, oil, and vanilla extract to the dry ingredients. Stir until almost combined. Finally, add in the half cup of hot water. Be careful when you are stirring the water into the batter. The water will take a couple of stirs to get fully combined and you don’t want to splash any hot water back on you! Scoop into lined cupcake tins using a cookie scoop. Then bake in the oven for about 20 minutes, or until a toothpick comes out clean.
While the cupcakes are cooling, it’s time to start on the marshmallow! To the bottom of a stand mixer, add 1/2 cup water, plus the vanilla and almond extract. Sprinkle the packets of gelatin over the water, and whisk together. In a small saucepan, add in the sugar, corn syrup, and a 1/4 cup of water finished with a sprinkle of salt. Attach a candy thermometer to the side of the pan, making sure that the tip isn’t touching the bottom of the pan. Gently whisk occasionally, and bring the sugar mixture to a light simmer. You want the sugar to heat up to 240 degrees! Once the sugar hits 240 degrees, remove from heat and begin to slowly pour the sugar mixture into the gelatine mixture. As you pour the mixture, turn the stand mixer to medium-high speed. I like to pour the sugar so it slides down the inside of the bowl to cool it slightly. After all of the sugar mixture is in the bowl, turn the speed to high and allow it to mix for about ten minutes! After ten minutes, it should be light, sticky and super sweet!
As the marshmallows are mixing, gather your ingredients to start assembling these bunny tails! Flip the cupcakes over so the bottom is on top, and scoop out a little bit of the middle to pipe in some frosting! I used the back of a large piping tip, but you could use an apple corer, or just your fingers to squish down a hole! I used some store-bought frosting and squeezed in just enough frosting to pop out of the top! I filled all of my cupcakes and had them ready for the marshmallow! I also put all of the shredded coconut on a plate beside my workstation so I would be ready to assemble!
Once the marshmallow is done, fill into a piping bag! Take one cupcake, and squeeze a large dollop of marshmallow on the top. Using an offset spatula, smooth the marshmallow down the side of the cupcake. Take the coconut and sprinkle all on the top of the cupcake. I like to use my fingers and gently press the coconut onto the side of the cupcake, making sure that every little bit of marshmallow is covered in coconut! You want to work slightly quickly to make sure the marshmallow doesn’t firm up in the bag!
Stand back and marvel at the incredibly adorable bunny tails you just made! I mean seriously, how cute are these?! I would definitely say that these take the cake for the most adorable things I’ve ever made! I love the chewy marshmallow with the moist chocolate cupcake underneath! Chocolate and marshmallow is probably my favorite pairing!
I hope everyone has a wonderfully sweet Easter this year! There’s no better time than right now to be so thankful and appreciative of being able to stay home, stay safe, and be with family, whether that’s in person, over Facetime or just a call to say hello.
Happy Easter, everyone!