This recipe is not mind blowing by any means; maybe it isn’t even a recipe- more of an “idea”. An idea credited to my friend Alyson. Thank you! I tackled this project on the same day I made Cadbury Egg Cupcakes and therefore used the same short cuts: boxed cake mix and canned frosting. Feel free to use your own favorite recipes or make brown (chocolate) bunnies.
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- 1 box vanilla cake mix and ingredients to prepare
- 1 can whipped vanilla frosting
- 1 tube pink frosting
- 1 tube black frosting
- 4 tubes green frosting
- Screw on tips for frosting star and thin circle tip
- 16 Circus Peanut candies
- Assorted Jelly beans
Prepare cupcakes according to package directions. This should yield 24 cupcakes. Allow to fully cool.
My baking assistant (Jennifer) and I felt that there should be more grass to bunny butts, however you can make them in whatever ratio you like. Start by dividing out the "grass" cakes and the "bunny butt" cakes.
Using the plain vanilla frosting, generously cover the tops of the "bunny butts". Allow to set in the fridge for just a couple of minutes.
Meanwhile cut Circus Peanuts in half length wise. This should leave you with a "figure 8" shape. Discard (or eat) the side with the "peanut" indentations. Press the cut side into the edges of the cupcake with the smooth side facing up.
Using black frosting and the small circle tip (usually used for writing), pipe out the pads of the bunny feet.
Using the star tip attached to the pink frosting, pipe out a bunny tail on the opposite side. I went back with a fork, using the tines to spruce up the bunny fur a little.
Place in the refrigerator to set while you prepare the "grass" cupcakes.
Using the star or leaf tip (I did half and half, but you can't really tell the difference) pipe out the grass. Decorate with jelly beans to represent Easter eggs.
Arrange on serving platter so it looks like the bunnies have their heads stuck in the ground. Enjoy!