Easter Bunny Cupcakes Recipe

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 to 2 cans vanilla frosting (16 ounces each)
• Green paste food coloring
• Candy-coated sunflower kernels
• Cupcakes and miniature cupcakes of your choice

[/ingredients-left]
[ingredients-right]

• Assorted stick chewing gum
• Canned chocolate frosting
• Jumbo heart sprinkles
• Miniature marshmallows
• Corn syrup
• White nonpareils

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest