COLORFUL CUPCAKES RECIPE RECIPES

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BUNNY CUPCAKES RECIPE - BETTYCROCKER.COM



Bunny Cupcakes Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped Fluffy White Frosting
12 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

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

SERIOUSLY GOOD HOMEMADE COLESLAW - INSPIRED TASTE



Seriously Good Homemade Coleslaw - Inspired Taste image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 25 minutes

Yield Makes approximately 10 servings

Number Of Ingredients 9

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste

Steps:

  • Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
  • Add the shredded carrot and parsley to the cabbage and toss to mix.
  • In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  • If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, ProteinContent 2 g, CarbohydrateContent 7 g, FiberContent 3 g, SugarContent 4 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 9 mg

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