Bunny Cupcakes

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

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.

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.