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Bunny Cupcakes

 123 Ratings
39 Comments
  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 24
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You're just a hop away from making deliciously sweet bunny cupcakes. Cake mix and ready-to-spread frosting make it extra easy.

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
Pink food color
2
containers Betty Crocker™ Whipped fluffy white frosting
5
large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). 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 Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
  • 3 Spoon 1 heaping teaspoonful white frosting on 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 1/4 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 to make eyes, nose and whiskers as shown. Store loosely covered.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
240
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
3g
15%
Trans Fat
2g
Cholesterol
25mg
9%
Sodium
170mg
7%
Potassium
30mg
1%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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