Make these Fluffy Marshmallow Bunny Cupcakes for a sweet Easter treat. The bunny cupcakes are topped with marshmallow bunny faces dipped in colored sugar.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 drops food coloring, any color
24 JET-PUFFED Marshmallows
2 Tbsp. colored sugar
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Let's Make It
Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
Tint COOL WHIP with food coloring; spread onto cupcakes.
Cut each marshmallow crosswise in half with clean kitchen shears. Press cut-sides of 24 marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes. Decorate faces with gel. Keep refrigerated.
Decorate bunny faces with assorted small candies and colored sprinkles.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.