Source: Parents Magazine

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Recipe Summary test

Yield:
16 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon 1/2 cup frosting into a resealable plastic bag; snip corner. Frost cupcakes with remaining frosting. Press coconut flakes around edges of mini cupcakes and tops of larger cupcakes. Cut marshmallows into thirds, crosswise. Press 2 pieces into pink sugar, for ears. Cut remaining pieces of marshmallow in half, for arms. Pipe eyes and noses onto mini cupcakes with decorating icing. Attach pink candies to noses.

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  • Using bagged frosting, pipe a dot in center of each larger cupcake. Place mini cupcakes on their sides on top of dot of frosting. Attach arms and ears. Cut orange candies for carrots; attach. Pipe carrot tops with green icing. Makes 16 cupcakes.

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