Burrowing Bunnies These adorable Easter cupcakes are cute as can be! Grab some candy and get decorating! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 22, 2022 Print Share Share Tweet Pin Email Photo: Jason Donnelly Start To Finish Time: 60 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Ingredients 1 recipe Creamy White Frosting Pink and green food coloring ½ recipe Powdered Sugar Icing 12 desired-flavor baked cupcakes in paper bake cups Small and large marshmallows Shredded coconut Small round white candies (such as Sixlets) Tiny pastel jelly beans Pastel licorice twists, pulled apart Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Powdered Sugar Icing 1 ½ cup powdered sugar ¼ teaspoon vanilla or almond extract 2 tablespoon milk Directions Remove about 1/2 cup Creamy White Frosting; set aside. Tint remaining frosting green. Tint the Powdered Sugar Icing pink. Spoon green frosting into a pastry bag fitted with a multi-opening tip. Spoon pink frosting into a pastry bag fitted with a very small round tip. Pipe green frosting in short bursts on cupcakes to look like grass. For Easter baskets, sprinkle top centers of 6 cupcakes with jelly beans. Insert a toothpick into each side of cupcakes to make holes. Cut licorice twist segments into handle-size portions. Insert the ends of the licorice segments into the holes in cupcakes to make handles. For bunny cupcakes, cut 3 large marshmallows in half to make six halves. Spread outside of each marshmallow half with white frosting; roll in coconut. Place one marshmallow half, cut side down, on each of remaining six cupcakes. Attach a small round white candy to top of each marshmallow with frosting for tail. Use your fingers to press and shape 12 small marshmallows into bunny feet. Pipe pink icing onto small marshmallows to make foot pads. Attach to marshmallow with with white frosting. Place small pile of jelly beans in the frosting "grass" near the bunny. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Powdered Sugar Icing In a bowl combine powdered sugar, vanilla or almond extract, and enough milk to make icing drizzling consistency. Print Nutrition Facts (per serving) 434 Calories 18g Fat 67g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 434 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Sodium 175mg 8% Total Carbohydrate 67g 24% Total Sugars 53g Protein 2g Vitamin C 0.1mg 1% Calcium 28mg 2% Iron 0.5mg 3% Potassium 37mg 1% Fatty acids, total trans 2g Folate, total 12.4mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.