Easter Bunny Cupcakes
1 box yellow or white cake mix (18.25 ounces) prepared according to package directions and baked in cupcake tins with liners for 24 cupcakes
2 sticks or 1 cup unsalted butter, room temperature
3 to 4 cups powdered sugar
¼ teaspoon salt
1 tablespoon vanilla
2 to 4 tablespoons milk or heavy cream
A few drops of green food coloring
24 bunny Peeps
72 small malted milk ball speckled eggs or jelly beans
Bake cupcakes and let cool. Use a mixer to beat butter for a minute until smooth. Gradually add 3 cups of powdered sugar. Add vanilla and beat. Add more milk or cream and more powdered sugar if needed to get desired consistency. Dye frosting green and frost all the cupcakes. Use clean scissors to trim a little off the bottom of the peeps, leaving just a little of the neck and bunny head. Place one bunny top on top of each cupcake immediately after you frost each cupcake. Finally place a few candies on each cupcake.
Want a surprise inside the cupcakes? Use a melon baller and scoop out the center of each cupcake after they are baked. Fill each cupcake with a few Easter candies. Then frost and decorate the tops. You can use a piping bag and a grass tip to make the frosting look like grass if you like. So cute!