Ingredients
Scale
1 – 15 ounce box of cake mix – any flavor
2 – 16 ounce cans of white frosting
24 regular-size marshmallows
pink decorating sugar
Instructions
- Bake the cupcakes in cupcake liners according to package directions. Let them cool completely before decorating.
- While the cupcakes bake and cool, prepare the marshmallow ears. Use sharp scissors to cut the length of the marshmallow diagonally. That will create a sticky side of the marshmallow to dip into the pink decorating sugar.
- Place a grass tip into a decorating bag and fill the bag with the frosting. Cover the top of each cooled cupcake with the white fur frosting and before the frosting begins to dry on the surface, insert the ears on the top.
- Serve or store in an airtight cupcake container.
Notes
You can just frost for the fur with a knife if you don’t have a grass decorating tip, or frost the cupcakes and dip them into shredded coconut. You can also add candy eyes, nose, and whiskers if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 188
- Sugar: 19 g
- Sodium: 212 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 9 mg
Keywords: bunny cupcakes, easter dessert ideas