Easter Bunny Cupcakes
These adorable bunny cupcakes are perfect for Easter or any springtime celebration! Each bunny is topped off with decorative marshmallow ears and made fluffy and rich with Kemps Lowfat Buttermilk or Half & Half.
1 box of vanilla cake mix
⅓ C oil (replace oil, with Kemps buttermilk or half & half.
Frosting: store bought vanilla frosting
Ears: regular sized marshmallows, sprinkles or nonpareils
Face: jelly beans, small hard candies, etc
Make vanilla cake mix according to directions, except substitute the amount of oil with Kemps lowfat buttermilk or half & half. Pour batter evenly into festive cupcake liners and bake according to mix directions. Cool on counter top or baking rack.
Prepare marshmallow ears by laying marshmallows on their side and cutting diagonally with a sharp knife separating each marshmallow into two pieces. Continue process until you have two pieces or “ears” for each cupcake. Lay the marshmallows cut side down (the sticky side) into sprinkles or nonpareils. Set aside.
When cupcakes are fully cooled, frost with vanilla frosting and top with two marshmallow ears. Finish bunnies with jelly beans or hard candies to make a cute bunny face. Serve and enjoy!