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Easter-Bunny Cupcakes

  • 24servings
  • 242calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCopper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) (18 1/4-ounce) white cake mix , plus additional ingredients as directed on package (except water)

  2. 1 cup(s) (or more, if batter appears dry) milk

  3. 1/2 teaspoon(s) vanilla extract

  4. 3 cup(s) fluffy white frosting

  5. Assorted food coloring

  6. 6 large marshmallows

  7. Pink decorating sugar

  8. Small pink candies , such as jelly beans or Skittles

  9. 48 small blue candies , such as M&M Minis or chewable SweeTarts

  10. Chocolate sprinkles

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.

  2. Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors). Frost your cupcakes.

  3. Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each of white frosting mounds.

  4. Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

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