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Springerle Easter Bunny Cupcakes

Martha Stewart Living, April 2009

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 Carrot Cake 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

Springerle Easter Bunny Cupcakes How-To
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.

Comments (1)

  • KDW2 5 Apr, 2012

    I was intrigued, ordered the mold, and used white chocolate fondant (to help the kids enjoy). The fondant rabbit tops are exquisite and so easy to do. Can't wait to finish the carrot cake cupcake to top for Easter. Thanks for the classy and easy idea.