Bunny Cookie Cupcakes

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.

Instructions

1
Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
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Baking SheetBaking Sheet
OvenOven
2
Knead dough and flour together until smooth.
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DoughDough
All Purpose FlourAll Purpose Flour
3
Roll out to 1/4-inch thickness.
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RollRoll
4
Cut out bunny shapes using a 3-inch cookie cutter.
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CookiesCookies
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Cookie CutterCookie Cutter
5
Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
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Baking SheetBaking Sheet
6
Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes.
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CookiesCookies
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OvenOven
7
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 SugarPowdered Sugar
Red Food ColorRed Food Color
FrostingFrosting
CookiesCookies
WaterWater
EggEgg
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8
Working on 1 cookie at a time, spread a thin layer of pink frosting on top.
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FrostingFrosting
CookiesCookies
SpreadSpread
9
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 SugarDecorating Sugar
FrostingFrosting
CookiesCookies
10
Place chopped coconut in a ziplock bag.
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CoconutCoconut
11
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 ColorGreen Food Color
CoconutCoconut
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12
Spread vanilla frosting on cupcakes.
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CupcakesCupcakes
SpreadSpread
13
Roll edges in green coconut. Press a cookie on top of each cupcake.
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CoconutCoconut
CupcakesCupcakes
CookiesCookies
RollRoll

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 Sherry
NV Solera Cream Sherry
The 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.
DifficultyExpert
Ready In45 m.
Servings24
Health Score2
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