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BUNNY CUPCAKES
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CUPCAKES:
One 18.25 ounce package white cake mix with pudding
1¼ cups buttermilk
¼ cup butter, melted
2 large eggs
2 tsp vanilla extract
½ tsp almond extract

VANILLA BUTTERCREAM FROSTING:
½ cup butter (1 stick), softened
3 ounce package cream cheese, softened
16 ounce package powdered sugar
¼ cup milk
1 tsp vanilla extract

DECOR:
pink food coloring
5 large marshmallows
pink sugar
candy decorations and sprinkles or skinny black licorice, as desired

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

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

3. Coat paper muffin cups with cooking spray; spoon batter evenly into 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. Prepare frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Split the frosting into two bowls. Stir a few drops pink food color into 1 bowl of frosting. Frost cupcakes with 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.

7. Store loosely covered.

Yield: 24 cupcakes
Recipe Source: Adapted from Southern Living & Better Crocker

Cooking Tips
*If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

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RATE THIS RECIPE[ratings]

“Super cute, and quite delicious!”
-San Diego, CA