Bunny Cookie Cupcakes
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.
Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
Knead dough and flour together until smooth.
Roll out to 1/4-inch thickness.
Cut out bunny shapes using a 3-inch cookie cutter.
Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes.
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.
Working on 1 cookie at a time, spread a thin layer of pink frosting on top.
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.
Place chopped coconut in a ziplock bag.
Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl.
Spread vanilla frosting on cupcakes.
Roll edges in green coconut. Press a cookie on top of each cupcake.
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.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.