Bunny Bum Cupcakes

By ldelmas

Ingredients

• 1 (15.25-oz) box white cake mix, baked into 12 cupcakes according to package directions
• 1/2 (16-oz) jar chocolate frosting
• 1/3 cup chocolate cookie crumbs
• 1 (16-oz) bag white candy melts
• Red gel food coloring
• 12 plain donut holes
• 12 mini marshmallows
• 1-1/3 cups sweetened fine shredded coconut

Details

Servings 12
Adapted from qvc.com

Preparation

Step 1

Makes 12 Cupcakes

These are adorable, edible Easter decorations! Make them the centerpiece on your table, stage on a drinks/dessert table, or even make them place settings.

1 (15.25-oz) box white cake mix, baked into 12 cupcakes according to package directions

Place 1/3 of the white candy melts into a microwave-safe

and microwave, in 30- second intervals, until completely melted. Pour the mixture into a piping bag, fitted with a small plain tip (tip size #2), and pipe the candy onto a prepared cookie sheet, creating small bunny feet (1"L x 1/2"W). You'll need 24 feet total, 2 per cupcake. Let the feet cool completely.

Place about 3–4 tablespoons of the melted candy back into the microwave-safe

and reheat until completely melted. Add the red food coloring, a little bit at a time, until it forms a pale pink color. Place the colored mixture into a different piping bag, fitted with a small plain tip (tip size #2), and pipe toes and pads on each bunny foot. Let them cool completely.

Meanwhile, cut a small sliver off each donut hole, so they rest flat on top of each cupcake. Place the shredded coconut into a small bowl. Set aside.

To assemble the cupcakes, re-melt the leftover candy (if necessary), and dip just a little of a coated mini marshmallow in it. Place it on the rounded part of the coated donut hole, lightly pressing it. Then, dip just a little of the flat part of the donut hole in the candy and place it on top the cupcake, lightly pressing it. Repeat.