There is an abundance of Easter treat cuteness on Pinterest (as I’m sure you all know…come on admit your addicted). I stopped cold though when I came across these from Created by Diane:
No brainer, these are the winners. This past weekend we threw an early Easter celebration coupled with Jared’s birthday party so it was the perfect excuse make ‘bunny butt cupcakes’.
Knowing that the decorating part would take awhile, I decided to save time by using store bought cake and frosting (picture me briefly hanging my head in shame). I used Diane’s idea of the marshmallow for the tail but I had ‘white sparkling sugar’ sprinkles in my cupboard and no nonpareils so sparkly tails it would be. Just dip the marshmallow in water and roll…
Grace helped me along with the feet (melted white chocolate in a Wilton’s Squeeze bottle – my new favorite tool by the way). No, it’s not that we have neglected to brush her hair in two weeks, she’s just fresh out of the shower 😉
I made 32 cupcakes so 64 feet…wow.
Let them dry
then flipped them over and painted on the pads and toes with pink candy melts
I wanted to see if I could make them look more ‘furry’ so I rolled half of them in coconut and dang, these are stinkin’ cute if I do say so myself.
I still liked the smooth look too though
I made a gluten free cake topper for Jared with the frosting (his favorite – peanut butter cream cheese, recipe below) in green to coincide with the colors of the wrappers. Here’s the The Cupcake Tower displayed at Auntie Gay’s house:
Ta Da! So fun.
Peanut Butter Cream Cheese Frosting:
(frosts 18-24 cupcakes depending on whether you’re spreading with a knife or piping with a bag)
1 C. softened cream cheese
1/2 C. peanut butter
2-3 C. of powdered sugar (depending on how sweet you like it)
3 Tbsp. milk
Combine all ingredients in a bowl. I usually hand mix slowly until most of the powdered sugar is absorbed so as not to powder my entire kitchen when I turn on the mixer! Mix until smooth.