Bunny Cupcakes

Name: Bunny Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 12 servings Chocolate sprinkles; 473 milliliters coconut; 12 unfrosted cupcakes; 12 servings McCormick® Assorted Food Colors and Egg Dye; 6 pink jelly beans, halved crosswise; 12 marshmallows; 12 servings Miniature semi-sweet chocolate chips; 454 grams container vanilla frosting; 12 plain donut holes

Bunny Cupcakes is a gluten free, dairy free, and fodmap friendly dessert. This recipe serves 12. One portion of this dish contains around 3g of protein, 17g of fat, and a total of 431 calories. It is a rather inexpensive recipe for fans of American food. Head to the store and pick up food colors and egg dye, pink jelly beans, vanilla frosting, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

12servings

Chocolate sprinkles 473milliliters

coconut 12

unfrosted cupcakes 12servings

McCormick® Assorted Food Colors and Egg Dye 6

pink jelly beans, halved crosswise 12

marshmallows 12servings

Miniature semi-sweet chocolate chips 454grams

container vanilla frosting 12

plain donut holes

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes works really well with Cream Sherry, Moscato d'Asti, and Port. 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.