Easter Bunny Cupcakes

Langkah-langkah

1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with cupcake liners.

2. In a large bowl, use an electric mixer to beat all ingredients at low speed just until the dry ingredients are moistened. Increase the speed to medium, and beat 2 minutes or until the batter is smooth, stopping to scrape the bowl as needed.

3. Coat paper muffin cups lightly with cooking spray; spoon the batter evenly into the baking cups, filling each two-thirds full.

4. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

5. In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase the speed to medium, and slowly add the milk and vanilla, beating until smooth. Split the frosting into two bowls. Stir a little pink food color into 1 bowl of frosting. Frost the cupcakes with the pink frosting.

6. Spoon 1 heaping teaspoonful of white frosting on the center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within ¼-inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles/licorice pieces to make eyes, nose and whiskers. Store loosely covered. I like to refrigerate them in a cupcake container.