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Make These Most Elegant Easter Bunny Cupcakes

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold.


From: Martha Stewart 

All you need are fondant and a springerle mold to give your Easter cupcakes a festive flourish.
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Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop our Carrot Cupcakes with Cream Cheese Frosting.

Tools and Materials

  • Cornstarch
  • Fondant, room temperature (available at baking-supply stores)
  • Springerle mold with bunny design (available at houseonthehill.net)
  • Round cookie cutter
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Steps

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.

2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.

3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.

Tips

If you don't have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

More from Martha Stewart

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Cake Magazine: Make These Most Elegant Easter Bunny Cupcakes
Make These Most Elegant Easter Bunny Cupcakes
Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold.
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