Recipe of the Day

King Kullen

Easy Grilled Chicken Tacos

Tip Of The Day

Le Petit Marseillais®, the #1 body wash brand in France, has arrived in America! Founded in sunny Provence, our body care products and scents are inspired by the sun-drenched ingredients that thrive in the warm Mediterranean sun. Check out our story and learn more about our delightful body washes at www.lepetitmarseillais.us/our-story

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Bunny Cupcakes

Prep Time: 30 minutes

Servings: 12

Ingredients

  16 oz container vanilla frosting

  McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye

  2 cups coconut, flaked

  12 unfrosted cupcakes

  12 plain donut holes

  12 large marshmallows

  6 pink jelly beans, halved crosswise

  Chocolate sprinkles

  Miniature semi-sweet chocolate chips

Select All

Add Items to List

Directions

Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.

Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny's head.

For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.


Nutrition Information