Copper Pot News & Praline Recipes

Easter Bunny Praline Cupcakes

Easter is such an underrated holiday.


The weather is perfect, flowers are opening up, kids are dressed in impossibly cute outfits and costumes, and the menu is always full of sweets.

Speaking of which, these Easter Bunny Praline Cupcakes are an absolutely adorable addition to any Easter spread. (You can even use a cupcake mix out of a box if you need to save time. No one will know. If you do, just skip ahead to the icing part of the recipe.)


Here’s what you’ll need to make ‘em:

3 ½ cups AP flour
2 cups butter
2 cups sugar
2 ½ teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 teaspoon real vanilla extract
5 Aunt Sally’s Creole Pralines
½ cup milk
Bag of whole pecans
Small tube pink icing

Cooking instructions:

- Preheat oven to 350º
- Set butter on counter
- Place cupcake liners/cups in cupcake pan
- Mix flour, baking soda, baking powder, and a pinch of salt
- Mix the eggs and sugar until fluffy, slowly add 1 cup melted butter, and vanilla extract
- Combine dry and wet ingredients then add to cupcake cups, filling halfway
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean
- While cupcakes are baking, pulse Aunt Sally’s Pralines until fine
- Add 1 cup room temp butter to mixer and beat until fluffy, add praline mixture and milk slowly
- Mix until all ingredients are incorporated
- For “bunny ears,” take twice the amount of pecans as you have cupcakes, add pink icing on small portion of each to look like a rabbit ear.
- Once cupcakes are done, remove from pan, top with icing, and add two pecans sticking out like bunny ears

A Triple Chocolate Easter

Pralines have been a New Orleans staple since the 19th century when the traditional French confection was improved by adding pecans and cream to the mix. For hundreds of years since, the rich confection captured the hearts and imaginations of all those who visited New Orleans and had a taste. We at Aunt Sally’s have kept this tradition preserved since 1935 when we started our business right here in the French Quarter.

Today, visitors from all over the world come to indulge in this remarkable candy as they explore our unique culture. This is what keeps us going at Aunt Sally’s. It’s why we’re still capturing hearts by making pralines using our time-tested recipe.

And now that Mardi Gras is behind us and the promise of Spring surrounds us, it’s time to indulge again – and what’s more indulgent than triple chocolate?!

Our Triple chocolate pralines are made with fresh cream, cane sugar, Louisiana pecans and high quality 100% cacao chocolate. We make every pot of pralines in small, hand-poured batches to ensure that they are perfectly sweet, fresh, and delicious.

Luckily, you don’t have to live in New Orleans to upgrade your Easter with Aunt Sally’s chocolate pralines. You can order them in quantities of 6, 12, 36, or 72, and from March 27 – April 11, you can even get free shipping on baskets over $49!

Order by April 10th for guaranteed delivery before Easter!

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You can make this dish ahead and refrigerate overnight, adding the praline crumble just before baking.

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