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Coconut Bunny Cupcakes
Coconut Bunny Cupcakes
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Prep Time:
35 minutes
Total Time:
2 hours 15 minutes
Whip up cute bunny cupcakes for a showstopping Easter centerpiece.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 48 sticks gum in white (or other colors such as yellow, blue, green)
  • 24 sticks pink gum
  • 24 miniature marshmallows (white or colors)
  • 24 pink candies (mini chewy sweet and tart candies)
  • 1 tube Betty Crocker™ black decorating gel
  • 2 1/2 cups sweetened flaked coconut
  • 1 drop each food color: red, green, blue, yellow
Instructions:
  • Preheat oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare cake mix as instructed on the box to make cupcakes using water, oil, and egg. Allow cupcakes to cool in the pans for 10 minutes before transferring to cooling racks. Let them cool completely for about 30 minutes.
  • Divide the coconut evenly among five small bowls, adding about 1/2 cup to each. Mix 1 drop of red food coloring into the first bowl using a spoon, then blend further by gently rubbing the coconut between your fingers. Repeat this process for the remaining colors to create yellow, blue, pink, green, and white coconut.
  • Stack two gum sticks of the same color on top of each other. Trim into bunny ears using kitchen shears. Cut a pink gum stick in half lengthwise for the center of each ear. Trim about half an inch off the end to shape into ear shape. Use a bit of frosting to attach the pink centers to the white gum ears.
  • Frost each cupcake, then immediately flip it over and dip the top into coconut. Repeat for all cupcakes.
  • Create two slits on top of the cupcake using a toothpick, then insert the ears. Cut a miniature marshmallow in half, add a dot of frosting to the cut side, and press onto the front for paws. Press a pink candy on for the nose and use black decorator gel for the eyes.

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