2 cups sweetened flaked coconut, chopped in food processor
1/4 cup pink decorating sugar
24 thin pretzel sticks
12 mini marshmallows
24 brown M&M's minis
12 pink heart candies, such as Runts
6 black licorice laces
How to Make It
Spoon 2 Tbsp. vanilla frosting into a small ziplock bag. Frost cupcakes with remaining vanilla frosting. Roll tops of frosted cupcakes in coconut to cover.
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.
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. Cut licorice into 1 1/2-inch pieces and insert as whiskers. Repeat with remaining cupcakes.
I bought this magazine at the checkout because of this recipe on the cover. The only ingredient I couldn't find was the black licorice lace. I just bought regular black licorice and julienne sliced it. Just one box of cake mix and one can of icing and we had 24 bunnies all over my counter. They are almost too cute to eat! I also pushed holes in the center of the unfrosted cupcake with a wooden spoon to pipe in some raspberry mousse filling. We will be sharing this recipe. Thanks!
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