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Cupcake Bunny Cake

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Cupcake Bunny Cake
  • Prep 40 min
  • Total 1 hr 30 min
  • Servings 24
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Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!
Mar 2, 2012

Ingredients

  • 1 box Betty Crocker* SuperMoist* Cake Mix (any flavour)
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil

  • 1 bag (250 g) miniature white marshmallows (about 5 cups/1.25 L)
  • 2 containers Betty Crocker* Whipped Fluffy White Frosting
  • Pink or red gel food colour
  • 2/3 cup (175 mL) pink miniature marshmallows (from bag of fruit flavoured miniature marshmallows)
  • 2 snack-size dark chocolate-covered peppermint patties
  • 1 tube black decorating gel or 3 to 4 pieces black string licorice

Steps

  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food colour to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
  • 3
    Sprinkle pink marshmallows in centre of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

Expert Tips

  • Tip 1
    Tip: If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  • Tip 2
    Substitution: If you cannot find the fruit-flavoured miniature marshmallows, tint additional frosting pink and pipe or frost the centre of the ears pink.
  • Tip 3
    Substitution: Paste or liquid food colour can be substituted for the gel food colour.

Nutrition Information

220 Calories, 10g Total Fat, 1g Protein, 33g Total Carbs, 24g Sugars

Nutrition Facts

Serving Size: 24 Cupcakes
Calories
220
Total Fat
10g
Saturated Fat
2 1/2g
Trans Fat
2g
Cholesterol
0mg
Sodium
170mg
Total Carbs
33g
Dietary Fiber
0g
Sugars
24g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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