Bunny Butt Cupcakes
Bunny Butt Cupcakes are THE treat to make this Easter!Cute little bunny butts on top of delicious white cupcakes! These are easy to put together and the perfect Easter Cupcake. With the addition of lemon extract to the cupcake, not only are these Bunny Butt cupcakes beautiful, they are fresh and DELICIOUS!!To Make These You Will Need:Lemon Cupcakes (recipe below, you can also use this white cupcake recipe)Buttercream Recipe (below)McCormick green and red food colorpastry bags with grass tiplarge marshmallows (12 marshmallows for 24 cupcakes)white nonpareils (You can also use mini marshmallows in place of the nonpareil tail)Begin by baking cupcakes. After baking, allow cupcakes to cool to room temperature.While cupcakes are cooling, prepare buttercream.Remove 1/2 buttercream from bowl and place into a medium size bowl. Add in 10 drops of McCormick green food color and stir with a spatula until well combined. Set aside. (You can use more food color to achieve your desired color)With the remaining frosting, remove 1/2 and place into a small bowl. Add 1-2 drops of McCormick red food color (can also use 1-2 drops of Neon pink) to create pink buttercream.The remaining frosting will stay white. (seen on small bowl below)Melt 1/2 cup of white chocolate morsels in a plastic bag (plastic disposable pastry bag) or in a bowl in the microwave.Heat for 30 seconds, stir, then return to microwave and heat in 10-second increments until mostly melted.When it is mostly melted, remove and stir until completely melted. If white chocolate is in a bowl, transfer to a plastic bag.Take a piece of parchment or wax paper and place on a cookie sheet. You are going to pipe out bunny feet, so have in mind the general shape of the foot you want to pipe.Cut a tiny portion of the corner of the bag and begin to pipe out the bunny feet with the melted white chocolate. Try to make pairs or two feet that are the same size. You will want to make 24 sets of pairs. If you have any remaining white chocolate, pipe out more sets just in case of breakage. It is a good idea to have a toothpick nearby to smooth out any bumps or rough edges. You can also gently tap the cookie sheet on the counter to help the chocolate settle. Allow chocolate to harden. (2 minutes in the freezer or 15 minutes in the refrigerator)Place the pink buttercream into a pastry bag and cut off a very small portion of the tip. Pipe out three toes and the padding of the bottom of the bunny foot. Once the frosting has set (about an hour) you can go back and gently press down on pink frosting with your finger. This can help create a smoother, cleaner look.When you are ready to assemble the cupcake:Place green frosting into a pastry bag fitted with a grass tip (#233). Pipe green grass onto the cupcake. Cover the top of the cupcake completely.Take a large marshmallow and cut it in half. Place the cut side down onto the upper portion of the cupcake. (You want to make room for the bunny feet to stick out.)Now take a very small dollop of white buttercream (about the size of a dime and drop it into a bowl of white nonpareils. Roll the buttercream around until it is completely covered in nonpareils. Dab some pink (or white) buttercream onto the marshmallow and gently place the nonpareils tail onto the marshmallow.Now place one of the bunny feet against the base of the marshmallow. Finish the Bunny Butt Cupcake by placing the final bunny foot on the cupcake.You can see how I made them here:Enjoy!Cute little bunny butts on top of delicious white cupcakes! These are easy to put together and the perfect Easter Cupcake. Course: Dessert Cuisine: American Keyword: Bunny Butt Cupcakes, Cupcakes, White Cupcakes with American Buttercream Servings: 12 servings Author: Amanda RettkeWhite Cupcakes 1 pkg 2-layer size White Cake mix 1 tbsp. McCormick® Pure Lemon Extract dividedWhipped Vanilla Buttercream 1 c 2 sticks butter, softened 2 tsp. McCormick® Pure Vanilla Extract 1 bag 16 ounces confectioners’ sugar 2 tbsp. milkCupcakesPrepare cake mix as directed on package, adding 1 tablespoon of the lemon extract.Spoon approximately 3 tablespoons of batter into each of the 24 paper-lined muffin cups. Bake as directed for cupcakes. Cool cupcakes on wire rack.Whipped Vanilla Buttercream:Beat butter and vanilla in large bowl until light and fluffy.Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently.Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.Bunny Butt Cupcake ColorsRemove half of the frosting and place into medium bowl. Add 10 drops McCormick® Green FoodColoring. Mix until combined and then place into pastry bag.Of remaining frosting, remove half and add 1-2 drops McCormick® red food coloring. You want a light pick. Mix until combined and then place into a pastry bag.Remaining white frosting will be used for bunny tail.It was an absolute delight to create these Bunny Butt Cupcakes with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me!