Can't find pink food coloring? Use 6 drops of red and 2 drops of blue instead. This will turn the frosting to a rose color and works just as well as the pink. If pink decorating sprinkles are not available use some of the pink frosting to tip the top of each marshmallow ear.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Bunny Hopping Cupcakes
1 (18.25 oz.) white cake mix
2 (16 oz.) containers whipped white frosting
4 drops green food coloring
2 drops pink food coloring
24 miniature marshmallows
Pink decorating sugar
72 red hot candies
24 black shoestring licorice sticks
Prepare the cake mix as directed on the box for making 24 cupcakes.
Allow the cupcakes to cool completely.
Remove 1/2 C of the frosting from one container.
Stir the green food coloring into the remaining white frosting in the container.
Frost the top of the cupcakes with the green tinted frosting.
Place a 1 heaping teaspoon full of the white frosting in the middle of each cupcake.
Press 2 red hot candies in the white frosting for the bunny's eyes.
Press 1 red hot in the frosting for the bunny's nose.
Cut each piece of the black licorice into 6 sections.
Attach 3 to each side of the bunny nose for his whiskers.
Tint the reserved 1/2 C of frosting with the pink food coloring.
Attach 1 small teaspoon of pink frosting behind the bunny's body for the tail.
Use sharp kitchen shears and cut each miniature marshmallow through the middle and 2/3 of the way down.
Slightly dampen one side of each marshmallow with a little water.
Press one side of each ear into the pink decorating sugar flattening the ear at the same time.
Attach the ears into the frosting with the pink side facing the front.
Makes 24 cupcakes
Preparation Time: approximately 30 minutes
Total Time: approximately 1 hour 45 minutes