Bunny Cookie Cupcakes

Name: Bunny Cookie Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 24 servings Large flower décors; 473 milliliters confectioners sugar; 24 cupcakes, any flavor; 2 Tbsps egg-white powder (such as Just Whites); 177 milliliters all-purpose flour; 118 milliliters each light and dark pink decorating sugars; 24 servings Red and green food coloring; 468 grams roll refrigerated sugar cookie dough; 473 milliliters chopped sweetened flaked coconut; 454 grams vanilla frosting

The recipe Bunny Cookie Cupcakes is ready in roughly 45 minutes and is definitely an excellent dairy free option for lovers of American food. This dessert has 406 calories, 4g of protein, and 14g of fat per serving. This recipe serves 24. A mixture of food coloring, roll sugar cookie dough, cupcakes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350F. Line 2 large baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Knead dough and flour together until smooth.

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Dough

All Purpose Flour

Roll out to 1/4-inch thickness.

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Roll

Cut out bunny shapes using a 3-inch cookie cutter.

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Cookie Cutter

Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.

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Baking Sheet

Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes.

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Oven

Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.

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Powdered Sugar

Red Food Color

Frosting

Water

Egg

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Wire Rack

Working on 1 cookie at a time, spread a thin layer of pink frosting on top.

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Frosting

Spread

Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach dcors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.

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Decorating Sugar

Frosting

Place chopped coconut in a ziplock bag.

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Coconut

Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl.

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Green Food Color

Coconut

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Bowl

Spread vanilla frosting on cupcakes.

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Vanilla Frosting

Cupcakes

Spread

Roll edges in green coconut. Press a cookie on top of each cupcake.

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Coconut

Cupcakes

Roll

Equipment

Ingredients

Servings:

24servings

Large flower décors 473milliliters

confectioners' sugar 24

cupcakes, any flavor 2Tbsps

egg-white powder (such as Just Whites)177milliliters

all-purpose flour 118milliliters

each light and dark pink decorating sugars 24servings

Red and green food coloring 468grams

roll refrigerated sugar cookie dough 473milliliters

chopped sweetened flaked coconut 454grams

vanilla frosting

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.