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Cupcakes

Toasted Coconut Bunnies

Hello Cupcake Recipe shared by:
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Hop your way to happiness with these bunny cupcakes. The pink coconut frosting and pretzel bunny ears will leave you bouncing off the walls. | Buy on Amazon

  • Hands-On Time: 45 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 16 bunnies
  • Difficulty: Worth the Effort
  • Rating:

Ingredients


Baking Instructions

  1. Spoon ½ cup of the frosting into a freezer bag. Press out the excess air and seal the bag.
  2. Place the pink sugar in a small shallow bowl. Using scissors, cut a crosswise ¼" from each end of the standard marshmallows. Let the end pieces drop into the bowl with the sugar, tossing to coat the sticky side of the marshmallow with the sugar. Discard the middle piece of marshmallow. Cut the pretzel sticks in half. Insert a pretzel end into one short end of the sugared marshmallow to make the ear support. Repeat with the remaining marshmallows.
  3. Place the coconut in a shallow bowl. Frost the tops of the standard and mini cupcakes with a mound of the vanilla frosting. Roll the tops of the cupcakes in the toasted coconut to cover. Insert the mini red candies, in the center of each mini cupcake. Add 2 mini chips as the eyes.
  4. Snip a small corner from the bag with the vanilla frosting. Pipe a line of frosting along the outer edge of the marshmallow ears and sprinkle with the coconut.
  5. Pipe a dot of frosting on top of the standard cupcakes. Insert the pretzel end of 2 marshmallow ears at the top edge of a mini cupcake. Press the mini cupcake on its side. Pipe a dot of vanilla frosting on the back edge of standard cupcake and attach the mini marshmallow as the tail. Repeat with the remaining cupcakes.

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