Snow Bunny Cupcake Recipes

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CUPCAKE BUNNY CAKE

Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9



Cupcake Bunny Cake image

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, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 24 g, TransFat 2 g

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil
1 bag (10.5 oz) miniature marshmallows (white)
2 containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ pink or red gel food color
2/3 cup pink miniature marshmallows (from 10.5-oz bag fruit-flavored miniature marshmallows)
2 snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
1 tube (0.68 oz) Betty Crocker™ black decorating gel or 3 to 4 pieces black string licorice

EASTER BUNNY CUPCAKES

Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield Varied.

Number Of Ingredients 10



Easter Bunny Cupcakes image

Steps:

  • Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

Nutrition Facts :

1 to 2 cans vanilla frosting (16 ounces each)
Green paste food coloring
Cupcakes and miniature cupcakes of your choice
Candy-coated sunflower kernels
Assorted stick chewing gum
Jumbo heart sprinkles
Canned chocolate frosting
Miniature marshmallows
Corn syrup
White nonpareils

BUNNY CUPCAKES

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 By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 6



Bunny Cupcakes image

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, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 24 g, TransFat 2 g

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

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