Bunny Butt Cupcakes for Spring

How are you all doing? I had a very restless and sleepless night last night. I felt nauseous and since I’m pregnant, that’s not really a surprise. That said, though, I haven’t had morning sickness at all – and definitely not at night – so I can’t imagine it would start between 11 and 12 weeks of pregnancy. I think it was stress with our current situation. Just so much worry about loved ones, and also worry and missing of “regular life.” We certainly know how to quarantine, though! I was already planning to be isolated right now because of the first trimester. And Cassidy planned ahead with tons of LEGO surprises for the kids. Lastly, we got the most adorable puppy you can imagine today! I’ll share one photo but I’ll write more about her later this week or so. Meet Lucy:

Bunny Butt Cupcakes:

What You Need:

1 box vanilla cake mix + all ingredients to make it (**most cake mixes make 24 cupcakes, so divide mix and ingredients in half to yield one dozen)
12 regular-sized marshmallows
12 mini marshmallows
1 stick unsalted butter, softened
2 cups confectioners’ sugar
1-2 tbsps milk
Pink gel food coloring

Yields: 12 decorated cupcakes

What You Do:

1 – First, line a muffin tin with cupcake liners, and then preheat oven according to cake mix’s directions.

2 – Prepare cupcakes according to cake mix’s directions and bake. Then, allow cupcakes to cool completely before decorating.

3 – As the cupcakes cool, prepare toppings. Cut each regular-sized marshmallow in half, lengthwise.

4 – Line up the marshmallow halves on wax paper, bottom side up.

5 – In a large bowl, mix together softened butter, confectioners’ sugar, and milk with an electric mixer. Start on low and increase to high.

6 – Once all ingredients are well combined and smooth, the buttercream is complete.

7 – Scoop a ¼ cup of the buttercream into a separate bowl and tint with one small drop of pink gel food coloring.

8 – Then, scoop pink buttercream into a piping bag with Wilton tip #5 attached.

9 – Frost 3 small circles on the bottom of each marshmallow, followed by a large oval on top.

10 – Scoop the remaining buttercream in a piping bag, with Wilton tip #12 attached and frost each cupcake.

11 – Place one mini marshmallow at the top of each cupcake. Place 2 “bunny feet” on each cupcake. Lastly, serve and enjoy!

And that’s that! Easy and fun to make. Right now more than ever, we’re in the need for fun and tasty recipes. I’m not saying we bake everyday, but we’re certainly trying for every other day!