Bunny Face Cupcakes

Name: Bunny Face Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 12 pink heart candies, such as Runts; 12 cupcakes, any flavor; 6 black licorice laces; 12 marshmallows; 12 mini marshmallows; 24 brown M&Ms minis; 24 thin pretzel sticks; 59 milliliters pink decorating sugar; 473 milliliters sweetened flaked coconut, chopped in food processor; 340 grams vanilla frosting

Bunny Face Cupcakes

You can never have too many American recipes, so give Bunny Face Cupcakes a try. One serving contains 2445 calories, 325g of protein, and 86g of fat. This recipe serves 12. This recipe covers 63% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have pink heart candies, brown m&m's minis, coconut, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Spoon 2 Tbsp. vanilla frosting into a small ziplock bag. Frost cupcakes with remaining vanilla frosting.

Ingredients you will need

Vanilla Frosting

Cupcakes

Roll tops of frosted cupcakes in coconut to cover.

Ingredients you will need

Cupcakes

Coconut

Roll

Place pink sugar in a small bowl. Using scissors, cut large marshmallows in half crosswise. Press cut side of each marshmallow into pink sugar to make ears. Insert a pretzel stick into 1 short end of a marshmallow ear. Insert pretzel-stick end into cupcake to make ear stand up. Repeat with another pretzel and marshmallow ear; place second marshmallow ear next to first. Repeat with remaining marshmallows and pretzels, placing 2 ears on each cupcake.

Ingredients you will need

Pretzel Sticks

Marshmallows

Pretzels

Cupcakes

Sugar

Equipment you will use

Kitchen Scissors

Bowl

Snip a small corner from ziplock bag with vanilla frosting. Using scissors, cut mini marshmallows in half crosswise to make cheeks. Pipe small dots of frosting and attach the mini M&M eyes, heart-candy nose and cheeks.

Ingredients you will need

Mini Marshmallows

Frosting

Mini M&ms

Candy

Equipment you will use

Kitchen Scissors

Cut licorice into 1 1/2-inch pieces and insert as whiskers. Repeat with remaining cupcakes.

Ingredients you will need

Cupcakes

Licorice

Equipment

Kitchen Scissors

Bowl

Ingredients

Servings:

pink heart candies, such as Runts 12

cupcakes, any flavor 6

black licorice laces 12

marshmallows 12

mini marshmallows 24

brown M&M's minis 24

thin pretzel sticks 59milliliters

pink decorating sugar 473milliliters

sweetened flaked coconut, chopped in food processor 340grams

vanilla frosting

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "