Easter Bunny Cupcakes Recipe

For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils


By Reader's Digest Editors    

These adorable bunny cupcakes are easy to make and decorate, and they'll do double duty as a darling centerpiece at your Easter brunch. 
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Ingredients

  •     1 to 2 cans vanilla frosting (16 ounces each)
  •     Green paste food coloring
  •     Candy-coated sunflower kernels
  •     Cupcakes and miniature cupcakes of your choice
  •     Assorted stick chewing gum
  •     Canned chocolate frosting
  •     Jumbo heart sprinkles
  •     Miniature marshmallows
  •     Corn syrup
  •     White nonpareils
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How to make it

Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.

For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.
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Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.

For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.

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Cake Magazine: Easter Bunny Cupcakes Recipe
Easter Bunny Cupcakes Recipe
For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils
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