BUNNY CUPCAKE RECIPES
CUPCAKE BUNNY CAKE RECIPE - BETTYCROCKER.COM
Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 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.
- Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
- Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.
Nutrition Facts : Calories 220 , CarbohydrateContent 33 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 24 g, TransFatContent 2 g
EASTER BUNNY CUPCAKES RECIPE | ALLRECIPES
Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.
Provided by Lucy
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 30 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
- Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
- Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
- Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.
Nutrition Facts : Calories 401 calories, CarbohydrateContent 55.7 g, CholesterolContent 62.1 mg, FatContent 19.2 g, FiberContent 0.4 g, ProteinContent 3.1 g, SaturatedFatContent 11 g, SodiumContent 136.5 mg, SugarContent 37 g
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