Easter Bunny Cupcake Recipe
Daily Value: 60%
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||18g||0%|
Exclusive from The Daily Meal
Marshmallows, shredded coconut, and pretzels come together in this recipe to create an adorable little Easter bunny out of a basic cupcake recipe.
- 1 vanilla cupcake*
- 1 cup White Fluff Frosting*
- 1 white snowball snack cake
- 2 regular marshmallows
- Shredded coconut, as needed
- 2 pretzel sticks
- 2 pink candy eyes
- 1 pink jelly bean
- 4 mini marshmallows
- 1 small dot of black string licorice
- 4 small pieces red sour straws
Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers.
Recipe DetailsServings: 1
Notes and Substitutions:
This recipe was adapted from FoodNetwork.com.
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