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Bunny Butt Cupcakes Set 2 – 5
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Bunny Butt Cupcakes

Turn any cupcakes into these adorable bunny butt cupcakes with some pink candy melts, white chocolate, and colored coconut.
Prep Time30 minutes
Cook Time15 minutes
To Cool1 hour
Total Time1 hour 45 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Keyword: cupcakes
Servings: 24
Calories: 343kcal

Equipment

  • Mixing bowl and electric mixer or stand mixer
  • Cupcake liner and pan
  • Pastry brush or unused clean paint brush
  • Ziplock baggie or small bowl

Ingredients

  • 15.25 oz white cake mix
  • 1 ¼ cups water for cake mix
  • ½ cup vegetable oil for cake mix
  • 4 egg whites for cake mix
  • 16 oz can vanilla frosting
  • ¼ cup pink candy melts
  • 22 oz (2 - 11 oz) bags white chocolate
  • 1 cup coconut
  • 10 drops green food coloring

Instructions

  • Preheat the oven to 350 degrees.
  • Line a cupcake pan with cupcake liners.
  • If using a cake mix, prepare that. Add the cake mix, water, oil, and egg whites to a large bowl and beat on low until moistened, then on medium for 2 minutes.
  • Dive the batter between the 24 cupcake liners, and transfer to the oven. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely.
  • While the cupcakes are cooling, melt the candy melts. Use the pastry brush to add melted candy to the feet and tail areas of the bunny butt ice cube mold.
  • Melt half of the white chocolate, and fill the rest of the bunny butt mold with the white chocolate. Freeze for 30 minutes, to set the chocolate. Remove from the mold. This mold only has 10 cavities, so you will need to repeat this process 3 times, or use 3 molds.
  • Add the coconut to a ziplock baggie, then add 10 drops of green food coloring. Close the bag, and shake until the color is blended.
  • Frost the cupcakes.
  • Add a bunny butt to the center of the top on each cupcake.
  • Coat the rest of the exposed frosting of the cupcakes in a generous portion of green coconut, tipping the cupcakes, to dump off any excess coconut.

Notes

Make your own cupcakes if you’d like, just switch out the ingredients.

Nutrition

Calories: 343kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 194mg | Potassium: 112mg | Fiber: 1g | Sugar: 36g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg