Pascha Recipes

Bunny Cupcakes

You're just a hop away from making deliciously sweet Bunny Cupcakes. Cake mix and ready-to-spread frosting make it extra easy.

Bunny Cupcakes

Yield: 24 cupcakes

Ingredients

  • 1 (18.25 ounce) box Betty Crocker SuperMoist yellow or white cake mix*
  • Water, vegetable oil and eggs 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

Instructions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
  2. Make and cool cake as directed on box for 24 cupcakes.
  3. Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
  4. 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.
  5. Store loosely covered.

Notes

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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.

Nutrition

Per serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker 2008/TM General Mills



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