Floppy Eared Bunny Cupcakes
Celebrate spring with rich white cupcakes topped with marshmallow-cream cheese frosting.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon almond extract
3/4 cup milk
1/4 cup pastel-colored decorator sprinkles
1/2 cup powdered sugar
1/2 cup marshmallow crème
1 (8-ounce) package cream cheese, softened
48 miniature pastel-colored flavored marshmallows
48 licorice pastel candies
Heat oven to 350°F. Line cupcake pans with 24 paper cupcake liners.
Combine flour, baking powder and salt in small bowl; set aside.
Combine sugar, butter and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour mixture alternately with milk, beating at low speed after each addition until well mixed. Add egg whites. Beat at high speed 2 minutes. Stir in decorator sprinkles.
Fill muffin cups about 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place powdered sugar, marshmallow crème and cream cheese in medium bowl. Beat at medium speed until smooth and creamy. Spread each cupcake with 1 tablespoon frosting.
To form bunnies, place 1 marshmallow on its side in center of each cupcake. Cut another marshmallow in half; place
1 piece, cut-side down, for head and
1 piece, cut-side down, for tail. Place
licorice candies on either side of head for ears. Store refrigerated.
Nutrition Facts (1 cupcake)
Dietary Fiber: 0g
Recipe #13907©2007Land O'Lakes, Inc.