The countdown to Easter Sunday is in full force, and if the kitchen bug hasnâ€™t bit you yet, it is sure to do so with this delicious recipe for Bunny Cupcakes. Whether you are making these treats for heck of it, or you are roping in the children for kitchen fun, you will not be disappointed! Send these decadent cupcakes off to school with the young ones, or serve them up as an after dinner dessert on Easter Sunday.
ThisÂ recipe isÂ certainly one to unleash your inner craftiness, but remains simple in the same. Letâ€™s just say you make this recipe as colorful as youâ€™d like!
Prep Time: 30 Minutes (1 hour if also baking unfrosted cupcakes)
12 unfrosted cupcakes (pre-made or purchased)
1 container vanilla frosting (16 oz)
2 cups flaked coconut
12 unfrosted donut holes
12 large marshmallows
6 jellybeans (pink), halved crosswise
Miniature semi-sweet chocolate chips
Tint frosting pink or blue, using 4 drops red, or 4 drops blue food coloring. Place coconut in resealable plastic bag. Add 4 drops red, or 4 drops blue food coloring to coconut in bag, and shake until it is evenly tinted.
Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut bag to cover top completely. Spread donut holes with remaining frosting, and press them into top of each cupcake to form the bunnyâ€™s head.
For the ears, cut a Â¼ inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of marshmallow slices into the coconut until completely covered. Reserve remaining marshmallow pieces. Attach 2 marshmallow slices to head of each bunny with frosting to create ears.
Press jelly bean half into the face for the nose, and sprinkles for the whiskers. Use the chocolate chips for the eyes of the bunny. Press the plain marshmallow pieces into the cupcakes for the belly.
Makes: 12 servings (1 cupcake = 1 serving)
View a photo of this exact recipe, courtesy of Flickr.com.