Bunny Bum Cupcakes Recipe 465

Steps:

• Heat oven to 350° F. Place a paper baking cup in each of 18 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
• Frost cooled cupcakes with frosting. Place miniature marshmallow on center of each cupcake. Press coconut on top of each cupcake around marshmallow, leaving marshmallow clearly visible.
• Microwave candy coating in microwavable bowl uncovered on High 1 to 2 minutes or until completely melted, stirring every 30 seconds. Place piece of foil or waxed paper on flat surface. Use 1/4 or 1/2 teaspoon to spoon 36 oval-shaped dollops of melted coating onto foil. Cool until set, about 5 minutes.
• Use remaining coating to make pink pads of bunny feet; add 1 drop food color. If coating gets hard, pop it into microwave 10 to 20 seconds. Place in resealable food-storage plastic bag, and cut very small end off corner of bag. Pipe pink pads of feet onto white dollops. Cool completely, about 5 minutes.
• Gently peel bunny feet off foil or waxed paper. Place 2 bunny feet onto each cupcake, and serve.

Steps:

• When the cupcakes are completely cool, spread a flat, even layer of chocolate frosting on top. Dip each cupcake into the chocolate cookie crumbs and completely cover the icing. Set aside. Line 2 baking cookie sheets with parchment paper. Set aside. Place 1/3 of the white candy melts into a microwave-safe bowl 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 to 4 tablespoons of the melted candy back into the microwave-safe bowl 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. Microwave the remainder of the candy melts, in 30-second intervals, until completely melted. Dip each donut hole and mini marshmallow into the melted candy and then into the shredded coconut. Use your fingers to adhere the coconut and set them on the other prepared cookie sheet to cool completely. 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. Use the remainder of the melted candy to attach the feet to the body of the bunny. Let the cupcakes set for a few minutes before serving.