Ingredients
Equipment
Method
Prepare Cupcakes
- First, line your cupcake tins with liners. Prepare the white cake mix as directed on the package, adding 1 tablespoon of pure lemon extract to the batter.
- Spoon approximately 3 tablespoons of batter evenly into each of the lined muffin cups. Bake the cupcakes as directed on your cake mix package until the tops are golden brown and springy to the touch.
- Once baked, transfer them to a wire rack to cool completely. This cooling step is critical for successful frosting.
Craft White Chocolate Bunny Feet
- While the cupcakes are baking and cooling, line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate chips by heating for 30 seconds, stirring, then continuing in 10-second increments until smooth and completely melted.
- Spoon the melted chocolate into a pastry bag or a sturdy sealed plastic bag. Push the chocolate down to one corner and snip a very tiny portion of the corner to create a small opening.
- Pipe out the melted white chocolate onto the lined baking sheet, making 24 pairs (48 individual feet) for your 12 cupcakes. Pipe a few extra sets in case of breakage. Use a toothpick to smooth out any bumps or rough edges.
- Allow the chocolate to harden; this takes about 2 minutes in the freezer or 15 minutes in the refrigerator.
Detail the Bunny Feet
- Once the white chocolate feet are hard, take the pastry bag that will contain the pink buttercream and cut off a very small portion of its tip.
- Carefully pipe out three small toes and the main padding onto each white chocolate foot. Once the pink frosting has set (about an hour), gently press down on it with your finger to create a smoother, cleaner look for your bunny paws.
Make Vanilla Buttercream
- In a large bowl, beat the unsalted butter and vanilla extract together until light and fluffy.
- Gradually add the confectioners' sugar, beating well after each addition and scraping down the sides and bottom of the bowl frequently.
- Finally, add the whole milk and continue to beat until the buttercream is light and fluffy. If too thick, gradually add additional milk, a teaspoon at a time, until you reach your desired consistency.
Color the Buttercream
- Divide the buttercream: place half into a medium bowl for green grass. Of the remaining frosting, take half again for pink details, leaving the last portion white for bunny tails.
- Add 10 drops of green food coloring to the first bowl and mix until a vibrant spring green is achieved. To the second bowl, add 1-2 drops of red food coloring for a light pink.
- Mix each color until combined, then place each colored frosting into separate pastry bags.
Pipe Green Grass
- Fit the pastry bag containing the green frosting with a grass tip (#233 tip). With a steady hand, pipe green grass, covering the entire top of each cooled cupcake.
- If you do not have a grass tip, spread the green buttercream evenly on your cupcakes and then use a fork to fluff it up, creating a charming, grass-like appearance.
Assemble Bunny Body
- Take a large marshmallow and cut it in half lengthwise. This creates a flat, stable base and a rounded top for the bunny butt.
- Place the cut side down onto the upper portion of the cupcake, leaving a little space at the bottom for the bunny feet.
Create Shimmering Tails
- For the tail, take a very small dollop of white buttercream (about the size of a dime) and roll it in a bowl of white nonpareil sprinkles until completely covered.
- Lightly dust this nonpareil tail with edible pearlescent shimmer dust for a magical touch. Dab a tiny bit of pink or white buttercream onto the marshmallow "butt" and gently place the nonpareils tail onto it. Mini marshmallows can also be used for tails.
Attach Bunny Feet
- Carefully place one of the white chocolate bunny feet against the base of the marshmallow, securing it gently into the green grass. Repeat with the second foot, ensuring both protrude slightly from beneath the marshmallow.
- Enjoy your adorable Bunny Butt Cupcakes!
Nutrition
Notes
These charming Bunny Butt Cupcakes feature plump marshmallow butts and shimmering nonpareil tails. Ensure cupcakes are fully cooled before frosting. Melt white chocolate gently to prevent seizing; adjust buttercream consistency as needed. Make extra white chocolate feet (they can break!), allowing pink paw details to set for an hour before smoothing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.