Bunny Cupcakes



1box vanilla cake mix, plus ingredients called for on box
5 c.
(575 g.) powdered sugar
1 1/2 c.
(3 sticks) unsalted butter, softened
1/3 c.
heavy cream
2 tsp.
pure vanilla extract
1(14-oz.) bag sweetened shredded coconut
1/4 c.
pink sanding sugar
standard marshmallows


Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners. Make box mix according to package directions. Fill liners two-thirds full with batter.

Bake cupcakes until a tester inserted into the center comes out clean, 12 to 15 minutes. Remove cupcakes from pan and let cool completely.

Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat powdered sugar and butter until smooth. Add cream and vanilla and beat until incorporated.
Using a large cookie scoop, scoop a mound of frosting on top of cooled cupcakes.

Pour coconut into a shallow dish and gently roll tops of cupcakes into coconut to coat frosting.

Pour sanding sugar into another shallow dish. Cut marshmallows in half diagonally. Dip cut sides into sugar. Place 2 halves on top of each cupcake with the more pointed end at the top to create ears. Using a paring knife, cut little slits into frosting to help ears adhere, if needed.

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