Juliet Sear’s Easter Bunny Cookies and Hidden Cream Egg Cupcakes

Juliet Sear is back in the kitchen with two delicious Easter treats – her hidden creme egg cupcakes and bunny cookies.

Juliet Sear Easter Bunny Cookies

Yield: 1 large cookie cookie

Download Juliet’s Easter Bunny Pattern pdf


200g softened unsalted butter

200 g golden caster sugar

1 teaspoon vanilla bean paste

1 medium free-range egg

375g plain flour

For the buttercream

500g icing sugar

250g unsalted butter

1 teaspoon vanilla bean paste

2 teaspoons of boiling water

To decorate

A selection of Easter chocolates and edible sugar flowers and sprinkles.


1. Preheat the oven to 170C convection/gas 5

2. Line a baking sheet with parchment paper

3. In a large bowl, mix butter, sugar and vanilla until blended (do not cream). Beat the egg then add the flour and mix until a paste forms.

4. Spread using guide sticks or until 5mm thick, then place on the lined tray. Using the bunny template as a guide, cut three of the bunny shapes larger than the template.

5. Bake for 10-12 minutes until ¾ done, remove from oven and check that they are still shaped like a template. If not, cut around the template again so that the three cookies all line up in shape and size. Return to oven and finish cooking until firm and golden. Leave to cool on the sheet.

6. Meanwhile, prepare the buttercream. Place the icing sugar, butter and vanilla in a bowl, using an electric whisk, beat together until the mixture is well blended – if necessary add a splash of hot water to soften the mixture .

7. To decorate, place the buttercream in a piping bag with a large round tip and make neat drops around the edge and center of the first cookie. Cover with the second cookie and repeat.

8. Garnish with the final cookie and decorate as desired with dripping buttercream as a base, and your selection of mini Easter chocolates

Juliet Sear’s surprise Easter cupcakes

Serves: 12


For the cakes

150g softened butter

125g self-rising flour

25g cocoa powder

½ teaspoon baking powder

75g caster sugar

75g light muscovado sugar

3 medium-sized free-range eggs

12 mini milk chocolate fondant eggs or mini chocolate eggs of your choice, unwrapped and frozen

For the buttercream frosting

400g icing sugar

200g unsalted butter

1 teaspoon vanilla bean paste

2 teaspoons of boiling water

For garnish

400 g icing sugar ready to roll

12 mini marshmallows

25 g grated coconut

green coloring, to color the buttercream icing

pink food coloring, to color 25g ready-to-roll icing sugar

Edible sugar flowers, optional


1. Preheat oven to gas mark 4/180C/170C fan

2. In a large bowl, cream the butter, sugar and vanilla until pale and creamy

3. Beat the eggs one at a time until incorporated

4. Mix together the cocoa, flour and baking powder then add to the wet mixture

5. Pour the mixture into the individual cupcake molds and put a frozen mini creme egg in each mold. Bake for 12-15 minutes until cooked through. Press gently and they should spring back. Let the cakes cool.

6. For the frosting, put the icing sugar, butter and vanilla in a bowl, and using an electric whisk, beat together until well blended. If necessary add a splash of hot water to soften the mixture. Color with the green food coloring and put in a piping bag fitted with a small star tip.

7. To decorate, first make the fondant bunnies by rolling the white fondant icing into 12 small balls for the bunny’s body. Then shape 24 small oval-shaped feet for the bunnies and use the pink fondant to make 24 small paw pads, making small indentations with a cocktail stick to look like feet.

8. Finally shape 12 small balls, dip them in the water then the desiccated coconut to make fluffy rabbit tails.

9. To assemble the rabbit, use a dab of water to glue everything together, starting with the feet. Glue the pads to the feet, then glue them to the bunny’s body and cover it with the fluffy tail.

10. To decorate: Pipe the tops of the cupcakes with the green buttercream frosting to look like grass, top with the fondant bunny, lightly press into place, then place small sugar flowers around if using. .

Alicia R. Rucker