Easter Bunny Butt Cupcake Recipe
Our Easter Cupcakes are everything you could want in a simple springtime dessert. I'm talking light and airy, fluffy cupcakes topped with our creamy American buttercream frosting.
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Servings: 16
Ingredients
- 16 White Cupcakes Homemade or Boxed
- 2 Cups Vanilla Frosting Homemade or Store Bought
- 10 Chocolate Sandwich Cookies Crushed
- Pink Gel Food Coloring
- Green Gel Food Coloring
Instructions
- Make the cupcakes according to the package instructions.
- Allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Divide the vanilla frosting into three bowls, making sure the bowl for the white frosting has the largest amount. In the second bowl, add the pink gel food coloring and mix until you reach your desired color. In the third bowl, add the green gel food coloring and mix until you get the color you want.
- Transfer the green frosting into a piping bag fitted with a grass tip #233. Transfer the pink frosting to a piping bag fitted with a #2 tip. Transfer the white frosting to a piping bag fitted with a #12 tip. Set aside.
- Add the crushed cookies to a bowl larger than the cupcakes. Set aside.
- Pipe white frosting in the center of the cupcake and spread it slightly. Then dip it into the cookie crumbs.
- Then pipe green frosting around the edge of the cupcake to make the grass.
- Pipe a mound of white frosting in the middle to create the bunny butt. Then pipe 2 small mounds to create the feet.
- Take the pink frosting and pipe the toes and palm on the feet. Add shredded coconut to the largest mound of frosting.
- Continue until all cupcakes are decorated. Enjoy!
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