By Heidi Sutton
What better way to hop into the spring season than with these adorable bunny butt cupcakes? These Easter bunny cupcakes have a bright, lemony white cake base with a marshmallow and white chocolate bunny diving into homemade buttercream “grass” frosting. Not only does this spring dessert make a delightful addition to your festive Easter spread, it’s also the perfect way to get the kids involved with seasonal activities.
Bunny Butt Cupcakes
Recipe courtesy of Amanda Rettke
YIELD: Makes 24 servings
INGREDIENTS:
1 (2 layer size) white cake mix or your favorite cupcake recipe
1 tablespoon Pure Lemon Extract divided
1 tablespoon Pure 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
DIRECTIONS:
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 cupcakes on wire rack.
To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable 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, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
To make 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 to create smoother look.
To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
To make 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 then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top. Place both bunny feet against base of marshmallow with toes facing down.
Decorating tip: If you don’t have a grass tip, simply spread a thick layer of green frosting over the top of the cupcake. Then, using a fork, fluff frosting with an upward motion to create grassy texture.
