These Easter Bunny cupcakes feature a simple-to-make bunny made of frosting and candy. Great for school parties.
- 1 (18.25 oz.) white cake mix
- 2 (16 oz.) containers whipped white frosting
- 4 drops green food coloring
- 2 drops pink food coloring
- 24 miniature marshmallows
- Pink decorating sugar
- 72 red-hot candies
- 24 black shoestring licorice sticks
Bake the cake mix as directed, making 24 cupcakes.
As the cupcakes cool, mix the pink food coloring with 1/2 cup of frosting and set aside.
Mix green food coloring into the frosting that remains in the container.
Frost the cooled cupcakes with the green icing.
Mound a heaping tsp of white frosting in the center of each cupcake. This is the body of the bunny.
Use red hots for the eyes and nose of each bunny.
Cut each licorice stick into 6 pieces and use as whiskers, 3 on each side of the face of the bunny.
Place a small dollop of pink icing behind each bunny to represent a tail.
Carefully slice each marshmallow 2/3 of the way down the center. These will be the bunny ears.
Lightly brush water onto one side of the marshmallow ears.
Press the dampened side of the marshmallows into the pink sugar. Make sure to press hard enough to flatten the marshmallow a bit.
Attach the ears into the frosting with the pink side facing the front.
If pink coloring is unavailable, substitute with 6 drops of red and 2 drops of blue to make a rose color. You can also use the pink frosting on the tips of the marshmallow ears instead of decorating sugar.