Create a sweet Easter treat with Bunny Butt Cupcakes


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Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke

Prep time: 45 minutes

Cook time: 20 minutes

Servings: 24

1 2-layer size white cake mix

1 tablespoon, plus 2 teaspoons, lemon extract, divided

1 tablespoon vanilla extract

3⁄4 cup white chocolate chips

2 sticks butter, softened

16 ounces confectioners’ sugar

2 tablespoons milk

10 drops green food color

1-2 drops red food color

12 large marshmallows, halved crosswise

3 tablespoons white nonpareil sprinkles

Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool on wire rack.

Bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until melted and smooth. Spoon into pastry bag or resealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges. Gently tap cookie sheet on counter to settle. Let harden 2 minutes in freezer or 15 minutes in refrigerator.

Frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting for a smoother look.

To assemble: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake.

Bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls; roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting on top of each marshmallow. Press bunny tail on top.Place both bunny feet against base of marshmallow with toes facing down.

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