BUNNY CUPCAKES RECIPE - BETTYCROCKER.COM
You’re just a hop away from creating these deliciously sweet bunny cupcakes! This recipe is the perfect way to introduce your little ones to a springtime baking project. Not only are these cute-as-button cupcakes fun to make, they’re also a treat to eat. And since they’re made with Betty’s cake mix and fluffy white frosting, you can fuss less with the baking and focus more on the decorating. Marshmallows and pink sugar create the floppiest bunny ears you’ve ever seen and little candy hearts make alarmingly cute bunny noses! Don’t forget the candy eyeballs—they’ll really complete your funny, bunny faces. Hoppy baking!
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes.
- To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.
Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), SodiumContent 170 mg, SugarContent 24 g, TransFatContent 2 g
WHITE ALMOND SOUR CREAM CAKE~DOCTORED CAKE MIX | MY C…
This delicious White Almond Sour Cream Cake is a great, flavorful go-to doctored cake mix recipe. Many of our doctored cake mix cakes are based on this popular recipe!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Grease and flour two 8x2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling). In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute. Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes. Makes about 7 cups of batter. Works well for cupcakes.
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