Easter Bunny Cupcakes
How gorgeous is this Easter Bunny Cupcakes recipe for Easter?
- Box cake mix – white, (as well as the other ingredients listed on the cake box to prepare the cake)
- 1 cup milk
- 2 teaspoon vanilla extract
- 3 cups fluffy white frosting mix
- Either pink, blue, purple coloured food colouring.
- 6 marshmallows
- Pink sugar or pink icing
- Chocolate sprinkles
- Blue lollies
Preheat oven to 180 degrees c. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 Easter Bunny cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
Spoon 2 cups frosting into a bowl and tint with food colouring (or make different colours in separate bowls). Frost Spoon a dollop of remaining white frosting onto centre of each cupcake for Easter Bunny faces.
To make Easter Bunny ears: Cut each marshmallow in half crosswise with kitchen scissors, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar or icing. Stick 2 ears into each of white frosting mounds. (Stick them into the icing well so they don’t fall off!).
To make noses, eyes and whiskers: Use pink lollies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.