Easter Bunny Butt Cupcakes
This is a fun twist on the cupcake that will be a favorite among the kids (and adults!) at your Easter meal.
Ingredients:
24 cupcakes in your favorite flavor
24 green cupcake liners
2 c. vanilla frosting
1 package of chocolate sandwich cookies
12 oz. white chocolate
24 large marshmallows
24 mini marshmallows
4 c. shredded coconut
1 drop red food coloring
24 cupcakes in your favorite flavor
24 green cupcake liners
2 c. vanilla frosting
1 package of chocolate sandwich cookies
12 oz. white chocolate
24 large marshmallows
24 mini marshmallows
4 c. shredded coconut
1 drop red food coloring
Directions:
1. Melt the white chocolate. Let it cool, just slightly.
2. Line a baking sheet with parchment paper. (You can use a pastry bag to do this next piece, but I just used a spoon!) Spoon (or pipe 3/4) of the chocolate onto the parchment paper to make 48 tear drop shapes, each about 1 inch long. These will be the bunny feet! Place the baking sheet in the refrigerator for about 10 minutes so that the chocolate can firm up.
3. Put one drop of red food coloring into the bowl containing the rest of the white chocolate. Mix it up. You should have a nice pink color. Heat up the chocolate again, if needed.
4. Remove the feet from the refrigerator and using a toothpick (or continue to pipe it) small dots along the base and a smaller teardrop in the center of each foot. Place baking sheet back into the refrigerator.
5. Pulse the coconut in a food processor until finely shredded. Transfer to a bowl.
6. Add the chocolate sandwich cookies to the food processor and pulse into tiny crumbs. Pour into a separate bowl.
7. Assemble the cupcakes:
1. Melt the white chocolate. Let it cool, just slightly.
2. Line a baking sheet with parchment paper. (You can use a pastry bag to do this next piece, but I just used a spoon!) Spoon (or pipe 3/4) of the chocolate onto the parchment paper to make 48 tear drop shapes, each about 1 inch long. These will be the bunny feet! Place the baking sheet in the refrigerator for about 10 minutes so that the chocolate can firm up.
3. Put one drop of red food coloring into the bowl containing the rest of the white chocolate. Mix it up. You should have a nice pink color. Heat up the chocolate again, if needed.
4. Remove the feet from the refrigerator and using a toothpick (or continue to pipe it) small dots along the base and a smaller teardrop in the center of each foot. Place baking sheet back into the refrigerator.
5. Pulse the coconut in a food processor until finely shredded. Transfer to a bowl.
6. Add the chocolate sandwich cookies to the food processor and pulse into tiny crumbs. Pour into a separate bowl.
7. Assemble the cupcakes:
- Lightly frost a cupcake and dip the top into the cookie crumbs. You want the entire surface coated so that it looks like dirt.
- Lightly coat one large and one mini marshmallow with frosting and coat with the coconut.
- Place the large marshmallow on the cupcake, towards the back. Place the mini marshmallow on top of the larger one, directly in the middle. Use frosting to adhere if the smaller one won't stay on.
- Place two feet in front of the large marshmallow, facing slightly outward. You want to make it look like the bunny is digging in the dirt.
I found my inspiration for this recipe from www.annies.com