Bunny Cupcakes

Bunny Cupcakes
Yield: 24 cupcakes


  • Prepared white fondant (see Note)
  • Corn syrup
  • Orange, pink, and yellow crystal sugar
  • Pink crystal sugar
  • Yellow crystal sugar
  • 1 18 1/4 ounce box white cake mix
  • 1 16 ounce can vanilla frosting
  • 1 1/2 cups sweetened coconut
  • Chcolate decorating icing
  • Orange candies
  • Pink candies
  • Yellow candies

Make It

1. Roll fondant to 1/8-inch thickness. Cut out 48 ears. Fold and shape as desired. Let dry overnight at room temperature.

2. Using a small paintbrush, brush inner ear area of each ear with corn syrup and fill with crystal sugar. Tap out excess sugar and let dry for 2 to 3 hours.

3. Prepare cake mix as directed for 24 cupcakes and bake using paper liners. Let cool completely and frost with vanilla frosting. Press coconut onto edges; pipe on eyes and noses using chocolate icing. Attach candies to noses. Attach ears to cupcakes to complete bunny faces.


  • Roll out just the amount of fondant you need for the ears, and keep the rest tightly wrapped to prevent it from drying out.