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Easter-Bunny Cupcakes

INGREDIENTS conv. chart U.S. Metric

1 box(es) (18 1/4-ounce) white cake mix, plus additional ingredients as directed on package (except water)
1 cup(s) (or more, if batter appears dry) milk
.5 teaspoon(s) vanilla extract
3 cup(s) fluffy white frosting
Assorted food coloring
6 large marshmallows
Pink decorating sugar
Small pink candies, such as jelly beans or Skittles
48 small blue candies, such as M&M Minis or chewable SweeTarts
Chocolate sprinkles

DIRECTIONS

  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.
easter bunny cupcakes
Photo: Steve Giralt

COOKING INFO

Serves --
Yield 24 cupcakes
Prep Time --
Cook Time --
Total Time --
Oven Temp 350
Edit serving size

Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 242
Total Fat 9g
Saturated Fat 2g
Cholesterol 3mg
Sodium 185mg
Total Carbohydrate 38g
Dietary Fiber --
Sugars --
Protein 2g
Calcium --
REVIEWS

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