Bunny Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
Pink and black food coloring
Pink candy hearts
Grass decorating piping bag tip No. 233 or Small round piping tip No. 3
Line 24 muffin cups with paper baking cups. Roll pieces of aluminum foil into the size of marbles and place behind the top part of the baking cups and the top sides to create the shape of a bunny’s head.
Prepare cake mix according to package instructions. Divide into prepared baking cups. Bake and cool according to package instructions.
Dye half a tub of vanilla frosting pink and the other half black. Spoon pink frosting and black frosting into 2 separate pastry bags, each fitted with a No. 233 multi-opening tip. Spoon vanilla frosting into a pastry bag fitted with small round piping bag tip No. 233.
Pipe on the bunny’s face with vanilla frosting. Pipe on ears with pink frosting. Place a pink candy heart for the mouth. Using the black frosting, pipe on eyes and whiskers.
Serving Size (1 of 24 cupcakes ), Calories 200 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 19g, Includes 19g Added Sugars), Protein 1g, Potassium 18mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 52mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.